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Preparation info

  • Makes

    20

    merguez
    • Difficulty

      Easy

Appears in

Morito

By Samantha Clark and Samuel Clark

Published 2014

  • About

You will need a mincer and a sausage-making attachment on your food processor – or ask your friendly butcher for help!

Ingredients

  • 750 g boned lamb shoulder, trimmed
  • 250 g beef fat
  • 2 teasp

Method

Pass the lamb once through the coarse plate and once through the fine plate of your mincer. If your sausage stuffer minces the mixture as it goes into the casings, then mince your lamb only once. Now separately mince the beef fat through the fine plate. Mix the salt with the grated onion, adding a tablespoon of water to help the salt dissolve. Mix and knead all the remaining stuffing ingredient