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CIA Recipes

Merguez – Print This Recipe

Merguez

 

Yield: 10 lb/4.54 kg bulk; 27 links (6 oz/170 g each)

  • 7 lb/3.18 kg lean lamb trim, cubed

Seasonings

  • 1 1/2 cups/360 mL red wine
  • 2 tsp/5 1/2 g tinted curing mix (TCM)
  • 3 1/2 oz/99 g salt
  • 2 tbsp/24 g sugar
  • 2 lb/907 g beef fat from the plate, cubed
  • 1 lb/454 g red peppers, roasted, skinned and seeded
  • 1 tbsp/4.50 g crushed chili peppers
  • 2 oz/57 g harissa
  • 1 1/2 tsp/3 g quatre épices
  • 1 1/2 oz/42 g minced garlic
  • 38 ft/11.58 m sheep casings, rinsed
  1. Combine lamb trim, red wine, TCM, salt, and sugar and marinate for at least 1 hour.
  2. Add remaining ingredients except for the sheep casings and mix thoroughly. Chill well, until nearly frozen.
  3. Grind through a medium (1/4-in/6 mm) plate.
  4. Mix on low speed for 1 minute and then on medium speed for 15 to 20 seconds, or until the mixture is sticky.
  5. Make a test. Adjust seasoning and consistency before shaping.
  6. Stuff into prepared sheep casings, and twist into links 15 in/38 cm long. Cut into individual links. Make a spiral with each link and secure with a skewer 6 in/15 cm long.
  7. Pan fry, bake, grill, or broil the sausage to an internal temperature of 150°F/66°C, or wrap and refrigerate for up to 7 days.