Name: Merguez
Cuisine: Moroccan
Ingredients: casing for sausages; ¼ teaspoon each hot red pepper, powdered cinnamon (or nutmeg), powdered cloves and crumbled thyme; salt and freshly ground black pepper; 1 teaspoon sweet red pepper; 2–4 tablespoons water; 100 g/¼ lb beef fat, cut into cubes; 1–2 cloves garlic, peeled and chopped; 350 g/¾ lb beef, cut into cubes

Preparation info

Difficulty
Medium

Appears in

Taste of Morocco

By Robert Carrier

Published 1987

About

These are delicious when served with a harissa-spiked sauce of tomatoes and red peppers.

Ingredients

350 g/¾ lb beef, cut into cubes
100 g/¼

Africa
Morocco
Main course
Mediterranean

Method

In a food processor, process beef, beef fat and garlic until well mixed.
Moisten the meat with a few tablespoons of water, then add the remaining ingredients, and process again. Correct seasoning, adding a little more salt, pepper and spices if desired. The mixture should be highly flavoured.
Force the seasoned meat into a casing, tying at

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