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sausage recipes

Merguez sausages

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A spicy, red sausage from North Africa. Merguez are made with either beef or lamb and flavoured with harissa. Harissa is a hot chilli paste based on chilli, garlic and olive oil.

Following the North African theme they are good with some cooling couscous.

350 g lean beef or lamb shoulder, roughly chopped
100g beef or lamb fat, roughly chopped
1 clove of garlic, finely chopped
2 tablespoons of cold water
1 teaspoon harissa
1/2 teaspoon of black pepper
1 teaspoon of salt
1/4 teaspoon each of ground cinnamon, cayenne pepper and fennel seeds


Use cold meat straight out of the fridge
Use a food processor or mincer to mince the beef, beef fat and garlic (if you have a mincer use the medium disk)
Add the rest of the ingredients
Fry a small piece to check seasoning
Either make into sausages or use the sausage meat in patties or crepinettes
Leave for at least a few hours or ideally overnight before cooking, this allows the flavours to blend and develop

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