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.
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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
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Ingredients. |
Grind the pork fat and chop the garlic. When done, mix everything together.
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Ready to mix. |
Once everything is mixed, the color of the minced meat has changed color because of the paprika.
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A mixed sausage batch. |
Taste a bit to see that nothing has gone wrong.
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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.
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Fill the casing. |
When all the batter is in place, tie the sausage.
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Finished merguez, cook and eat. |
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