Name: Merguez Sausages
Yield: Serve six people
Cuisine: Australian
Ingredients: 1 flat tbl cayenne pepper; 1 kg leg of lamb or mutton, trimmed of fat; 300 g belly pork; 8 cloves garlic, crushed; 8 shallots, chopped, or 1 onion, chopped and blanched; 1 tbl black pepper; 1 tsp cloves; 1 tbl chopped thyme; 250 g thin sausage casings; 2 tsp salt; 2 tsp garam marsala; 2 tsp cumin; 150 ml semillon; 3 tbl chopped parsley; 2 tsp cardamom

Preparation info

Serve
six
people

Difficulty
Easy

Appears in

Tony Bilson's Recipe Book

By Tony Bilson

Published 1987

About

Merguez sausages are an example of the Middle Eastern or Arabic influence on French cooking. Classically, no pork would be used and the meat would be moistened by the addition of lamb fat. I prefer the flavour of pork to marry with the lamb as it gives greater depth of flavour to the sausage.

Ingredients

250 g thin sausage casings
1 kg leg of lamb or mutton, trimmed of fat
300

Method

Cover the casings with cold water and leave to soak for two hours. Cut the meat into 3-cm cubes, place in a bowl and add all the other ingredients. Allow the flavours to be absorbed by the meat for two to three hours then pass the meat through the medium blade of a mincer or chop finely in a food processor. The meat should not become a paste but should retain some texture.

In order to t