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Customised Merguez
- Serves
6
- Difficulty
Easy
- Ready in
30 min
Published 2012
With your friend from the match in memory of that last hotdog you ate at the ground
Ingredients
18 1 teaspoon 1
Method
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.
Photos
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