#recipe of MERGUEZ sausage

A spicy lamb sausage with roots in the North African Maghreb region, which includes Morocco, Algeria and Tunisia. Merguez is very popular in France. It has the strong flavor of lamb meat and the red of paprika and roasted red bell peppers.

Ingredients

750 kg of boneless lamb;
250 g of fat from lamb, beef or pork;
90 g of roasted red bell pepper (1 large);
20 g of salt;
9 g of minced garlic or 5 g of garlic powdero
8 g paprika powder
5 g of sugar;
2 g of ground or flaked red pepper
2 g ground allspice
2 g of ginger;
2 g of cumin;
80 milliliters of dry red wine;
2 meters of sheep casing.

Merguez sausage preparation

- Grind the meat and fat using a grinder with a thin cutting disc or slice thinly with a knife;
- Add all the ingredients and mix well with your hands or with an appropriate equipment. Mix until sticky, about 1 minute on medium speed.
- Stuff the sausage in the mutton casings;
- Finish in the pan, grill, oven or charcoal.

How to roast peppers

Roast the peppers directly over a gas stove or on a very hot charcoal grill, turning frequently, until the skins are charred.
Remove the charred skin, cut in half and remove the seeds.

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