Merguez

Discussion in 'Sausage' started by justpassingthru, Mar 8, 2011.

  1. justpassingthru

    justpassingthru Smoking Fanatic OTBS Member

    I have to tell you, I'm having so much fun making sausage, I ran across a Merguez recipe on Len Poli's site and since it's one of the local favorites I thought I would give it a try.  I was surprised to learn that it was made with lamb and when I saw a boneless lamb shoulder at the store..., well the rest is history.

    Merguez

    908 g  (2 lbs) lamb

    2 Tbs Harissa paste (I used 1 Tbs this time next time I will up it to 1.5 Tbs)

    16 g paprika

    14 g salt

    10 g onion, dried

    5 g  garlic, granulated

    2 g peppercorns, black (I used 1/2 black & 1/2 tellicherry)

    1.6 g coriander seed, ground

    1.2 g coriander leaves, dried (I used 3 g fresh cilantro)

    1 g cumin

    0.5 g oregano

    175 ml ice water

    Cut lamb into 1 1/2-2 inch cubes and place in freezer until semi frozen.

    Grind through a fine plate.

    Thoroughly mix the salt with the ground lamb and place in fridge.

    Grind the onion, peppercorns, coriander and oregano to a fine powder.

    Add the ground spices to the ice water and add them with the remaining ingredients to the ground lamb.

    Refrigerate the sausage or stuff into casings and refrigerate for 12 hours (I stuffed the sausage into the casings after 18 hours in the fridge).

    2 lbs of Merguez, ...the advantage of having 2" tile is all of my sausages are 3 tiles long.  LOL

    [​IMG]

    I was pleasantly surprised with the test patty, the locally made Merguez is just hot without any taste, this wasn't very hot, but the spices came through just fine, I will be making more of this.

    Thanks for looking at my Q-view.

    Gene
     
  2. old poi dog

    old poi dog Master of the Pit OTBS Member

    Hey Gene,

    Time flies when you're having fun yes? [​IMG][​IMG][​IMG]   The best part is that you can now tailor your sausages to your tastes and not depend on the commercially produced ones. 
     
  3. justpassingthru

    justpassingthru Smoking Fanatic OTBS Member

    Hey Val,

    You got that right, the last commercial sausage I ate gave me a bout of gout, never had gout in my life, went from walking normally in the morning to crutches by 3:00, strangest thing ever, went to the doctor, he took one look at my ankle, asked me if I had ever sprained it, told him yep, then he asked me what sausage I had eaten yesterday. LOL I haven't eaten any locally produced sausage since then!

    Gene
     
    Last edited: Mar 8, 2011
  4. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Nice looking sausage!!

      Craig
     
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Really good looking sausage Gene!
     
  6. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Ditto X4

    Looks great
     
  7. chef willie

    chef willie Master of the Pit OTBS Member

    hmmm, really nice batch of sausage....wonder how that would be with beef?
     
  8. tyotrain

    tyotrain Master of the Pit

    Great looking Links. Nice job
     
  9. boykjo

    boykjo SAUSAGE MAKER Staff Member Moderator Group Lead OTBS Member

     I feel for ya gene. Its been in my wrist and hand for a month now and wont go away. 1 doctor and two specialists. The worst attack yet.

    Good looking recipe. I would like to try it with some cure...........

    Nice looking sausage 
     
  10. justpassingthru

    justpassingthru Smoking Fanatic OTBS Member

    Thanks all for the kind words.

    Chef Willie, I read that it's a Moroccan sausage, so that's why they use lamb, try it with beef and see how it tastes and report back to us.

    boykjo, I sent you a PM.

    Gene
     
  11. meateater

    meateater Smoking Guru SMF Premier Member

    Nice! :)
     
  12. scarbelly

    scarbelly Smoking Guru OTBS Member

    That is some great looking sausage for sure - congrats
     

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