Merguez Sausages

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

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

Asia
Europe
Oceania
Saudi Arabia
France
Australia
Starter
Mediterranean

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