Merguez Sausage

• 240 ml red wine – chilled
• 6 g curing salt
• 65

Keep all ingredients as cold as possible. Work over an ice bath if you can. Add the ingredients to a bowl and combine until evenly mixed. Pass the mixture through a 5 mm mincer attachment and place the mixture into a bowl.

Fit the thin sausage casing on the sausage maker and add the mixture