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20
merguezEasy
By Samantha Clark and Samuel Clark
Published 2014
You will need a mincer and a sausage-making attachment on your food processor – or ask your friendly butcher for help!
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