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MERGUEZ By Dawn
Larson Originally
by Paul Clarke, this sausage recipe from North Africa has been
slightly modified. It makes 10 lbs. 5 lbs boneless lean
lamb 5 lbs boneless lean
beef 4 bay leaves,
crumbled 2 tsp dry mint,
crumbled 2 tsp fresh thyme,
chopped 4 Tbsp Kosher salt
(see Tester’s
Note) 1 tsp black pepper,
freshly ground 5 oz. harissa (if you
don’t make your own, use the stuff in the
tube) 8 oz olive
oil 1 oz garlic, finely
chopped 10 feet of 20mm lamb
casings (optional) 1.
Chill meat thoroughly
and clean off any unwanted bits of fat or
gristle. 2.
Grind both meats
through a 3/8” plate, putting it into a cold, non-reactive
bowl. 3.
Add all other
ingredients to ground meat, mix well by hand. 4.
Stuff into prepared
casings or form into patties. 5.
Refrigerate and let
rest for 12 hours for flavor to develop. Sausages can then be frozen
or cooked. Tester’s Note: I found the salt content to be a bit high for my taste, so I suggest using less at first. After the 12-hour rest, cook up a little bit, taste for salt and add more then, if need be. After that, I form links or patties. This is a spicy and wonderful sausage, something not found ready-made in my neck of the woods! I’ve used pork in place of lamb and that works equally well, just use less olive oil if you’re using some fat from the pork when grinding. Delicious! | |