By Patrick Wu
Merguez
13 steps
Prep:30minCook:20min
I’ve tried a number of Merguez recipes, from a variety of sources and largely I’ve wanted a little more poke! The following recipe is based upon many others but I’ve altered it to include a lot more garlic and harissa and also some sweetness with the sugar and cinnamon.
Updated at: Sat, 09 Sep 2023 02:09:06 GMT
Nutrition balance score
Unbalanced
Glycemic Index
19
Low
Glycemic Load
1
Low
Nutrition per serving
Calories886.9 kcal (44%)
Total Fat73.3 g (105%)
Carbs7 g (3%)
Sugars1.1 g (1%)
Protein50.5 g (101%)
Sodium702.1 mg (35%)
Fiber1.3 g (4%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Instructions
Step 1
Place the fat in the freezer well ahead of time
Step 2
Place the diced lamb in the freezer about an hour ahead of time
Step 3
Soak about 3 meters of lamb casings in warm water
Step 4
Cool the metal parts of your grinder and stuffer before use, if possible
Step 5
Remove the diced lamb from the freezer when its got a frozen crust to it
Step 6
Remove the fat and chop roughly so that it will go into the grinder
Step 7
Grind the lamb and the fat into a bowl. Keep the bowl chilled whilst you prepare the spices
Step 8
Roast and grind to a coarse powder, the cumin, coriander and fennel
Step 9
Mix all the spice mix ingredients together in a bowl
Step 10
Add the spice mix and water to the ground lamb, lamb fat and pork fat and mix thoroughly, then chill in the fridge for 30 mins.
Step 11
Re-grind the mixture into a chilled bowl
Step 12
Stuff into casings, taking care – lamb casings are more delicate that hog casings and will burst more easily if over stuffed
Step 13
Cook under a medium grill for 15 mins on a foil lined tray – watch out for the odd flare up!
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