Now it is time for my first lamb sausage. It is a merguez, originally from north Africa.
This time I was a bit lazy so I bought minced lamb from my local butcher.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7Rr-KUKNAVgZGiezR4a7Z4VhktNLSeUmE_cAONG3wxo-PrXz0v3UOZLtCuqKjhjMXF0U1oDi45CBc9aCEKNIYbhRzNpuUtABdkF1gJ9k6HJy5TS9J_yEhVHsigkJFedyW-QzRINasymk/s400/IMG_2309.JPG) |
Merguez. |
Recipe for 1000 g of meat:
- 1000 g lamb, fat content 20-30%
- 15 g of salt
- 17 g of black pepper
- 6.5 g of garlic, finely chopped
- 5 g of cayenne pepper
- 6 g of paprika
- 8.3 g of cumin
- 20 ml of olive oil
- 1.8 dl of water
- 2 dl of breadcrumbs
To my sausage batch I used:
- 1500 g of minced lamb, ~ 10% fat
- 200 g of pork fat
- 25.5 g of salt
- 29 g of black pepper
- 11 g of garlic, finely chopped
- 9 g of cayenne pepper
- 10 g of paprika
- 14 g of cumin
- 34 ml of olive oil
- 3 dl of water
- 3.4 dl of breadcrumbs
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9__HEAUp5GDN9gl6qFym5lUdlJG7zzOyQpskWDUUwXExVzT1mCK4r_grI-0Cs1LFV6FtlqekYyIgEVv7Supos_ygrXzU3BlgLOXdsb9IWEed6_-rXece2GZSpw23V6mm5M9avIBha8jc/s400/IMG_2276.JPG) |
Ingredients. |
Grind the pork fat and chop the garlic. When done, mix everything together.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK5-dcFxUB-A0O1fBkQh4nb6Hi_Syym4J2MmSYMQmvCcJeuJ6GB_YYtA-hDCemwLypRNrugitmCNVvD-E-ynPzAibrYAg6hF8_EwUTABdo3jT92d4u0mDeazjCzZ9lF6LEUMbA0882xB0/s400/IMG_2279.JPG) |
Ready to mix. |
Once everything is mixed, the color of the minced meat has changed color because of the paprika.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSKMd7zx_9IDslOFpxNrLsu7MSz-brDXR6w7zbuis-bJnkGH5OaNik0a8cc99VKaEhZQdQCtAIHJvgWnoxJn3I4NUVzcU-4gPPVCEScT6if07RF00KHA6OTlJ5OXFlTdr-cca-AOnF4Ws/s400/IMG_2305.JPG) |
A mixed sausage batch. |
Taste a bit to see that nothing has gone wrong.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9-cfJqbH5dKe1-RMxjGeZYCQ8iNoalW4O7V8hPBZ6Q1fOd0CSNc5rVCPtL9yjKp2qRIEA1nHajhzNAtSTpDd4sb2LIdJw83j4LEjfW321IeZts3yO_skxCbJhOTKOCriXQbMFBykyb58/s400/IMG_2285.JPG) |
The small sample for the chef. |
Actually it should be lamb casings to merguez but I had some hog casings at home that I used.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9uOqWgwc3x1qPyTeesJU5jOmwDCw33enz8KKC0iMW9TKKGx9wm8XYyIl3evK7STQEHuk_QtFhzfdqIaj4_MXIMohm4tqhBkh4XvtNmq0o9uu6uergKJDWxt7XcSeHndzKTu3vlGz16iU/s400/IMG_2307.JPG) |
Fill the casing. |
When all the batter is in place, tie the sausage.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJsdtkxBKXMovY2WtQlObqbj1nrV6BgrePCXANsjoEzwJ7CD-zB05Ov90sIH-RwS1xzmDVoUQr2gPGcDIklGQuP3d5csRjU1v47t9mplhaoyZ7up7vXG8brhH6BXR8_3coGOTs37KEw_I/s400/IMG_2308.JPG) |
Finished merguez, cook and eat. |
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