Merguez Sausage

Rate this recipe

Preparation info

    • Difficulty

      Easy

Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

  • About

Ingredients

  • 240 ml red wine – chilled
  • 6 g curing salt
  • 65 g salt
  • 15 g sugar
  • 600 g beef fat/dripping – chopped
  • 30 g ground paprika
  • 30 g ground cumin
  • 300 g red pepper – seeded and chopped
  • 6 g red chilli – chopped
  • 55 g harissa paste
  • 230 g minced garlic
  • thin sausage casing

Method

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, twisting the casing individually to make small sausages – 20 g each. Chill for 24 hours, uncovered, in the fridge.

For serving, grill the sausages until cooked through and top and tail the ends on the bias.