Customised Merguez


Preparation info

  • Serves


    • Difficulty


    • Ready in

      30 min

Appears in

Stéphane Reynaud's Barbecue

Stéphane Reynaud's Barbecue

By Stéphane Reynaud

Published 2012

  • About

With your friend from the match in memory of that last hotdog you ate at the ground


  • 18 merguez sausages
  • 1 teaspoon ground cinnamon
  • 1 apple


Remove the skin from the merguez, work the meat with a fork to loosen the texture, add the cinnamon. Peel the apple and cut into small cubes. Juice and zest the orange, combine with the apples then the merguez meat. Shape mixture into ovals 8 cm (3¼ inch) long, roll them in the caul fat. Refrigerate for 24 hours before cooking.

Cook them over gentle heat for 10 minutes.