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.
Ingredients:-
- 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 or Red Curry Paste
- 1/2 teaspoon of black pepper
- 1 teaspoon of salt
- 1/4 teaspoon each of ground cinnamon, cayenne pepper and fennel seeds
Method:-
- 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
