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Merguez

Merguez, the French transliteration of the Arabic word mirqaz, is a spicy small sausage used in Tunisia and Algeria. It is served alone as a meze or sometimes with couscous or other foods such as the braised dishes known as tagines. They can be sun-dried too by leaving them in hot, dry, direct sunlight for 48 hours, protected against insects and animals, puncturing the sausage with a skewer so they dry better. Once they are dried, heat some olive oil, turn the heat off, and submerge the dried mirqaz in the oil for 20 minutes. Store them in glass or earthenware jars filled with the same olive oil.

2

pounds diced boneless lamb shoulder with its attac

3/4

pound

diced lamb fat

4

large

garlic cloves, pounded in a mortar with 1 tablespoon

salt

1

teaspoon

freshly ground fennel seeds

1

teaspoon

harisa

1/2

teaspoon

ground cayenne pepper

1

teaspoon

freshly ground black pepper

About, 10 feet of lamb intestine casing

casing

1

In a large bowl, toss together thoroughly the lamb shoulder, lamb fat,

2

garlic, fennel seeds, harisa, cayenne pepper, and black pepper. Cover with

3

plastic wrap and leave overnight to allow the flavors to blend.

4

Open one end of the casing, fit it over the faucet in your kitchen

5

sink, and place the remainder of the casing in a medium-size bowl in the

6

sink. Turn the water on gently to wash out the casings. The casings are

7

sold cleaned; you are merely washing away preserving salts and residue.

8

Now you are ready to start stuffing.

9

Affix one end of the casing over the funnel attached to the sausage

10

stuffing attachment of a stand mixer or meat grinder. Push the entirety of

11

the casing onto the length of the funnel (it will contract and fit fine),

12

leaving about 2 inches dangling from the end. Tie this end in a double

13

knot.

14

Turn the grinder or mixer on and as the sausage stuffing begins to flow

15

into the casing, it will push the casing off the funnel. Have a large bowl

16

or platter ready to catch the sausages. Twist or tie off the sausage with

17

kitchen twine to make links at 4-inch intervals, or leave to make several

18

very long sausages. Do not overstuff the sausage otherwise it will burst,

19

either then and there, or during cooking. Also be careful that the sausage

20

stuffing enters the casing continuously and evenly and that no air bubbles

21

develop. If air bubbles do occur, it is better either to cut the sausage

22

at that point and start a new one, by tying the end off, or to prick the

23

air bubbles with a toothpick.

24

The sausages can be divided into portions of different or the same

25

weights and frozen for later use in freezer bags for 2 to 4 months or you

26

can cook them immediately. Refrigerate for not more than 2 days. If

27

cooking them, place the sausages in a large pot and cover with water.

28

Bring to a boil and, just as the water begins to bubble, reduce the heat

29

to below a boil and poach the sausages for 10 minutes, if grilling or

30

frying, or 40 minutes if serving them boiled.

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (12.2 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 5 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

773.68

Calories From Fat (35%)

274.12

% Daily Value

Total Fat 30.46g

47%

Saturated Fat 10.78g

54%

Cholesterol 367.42mg

122%

Sodium 531.28mg

22%

Potassium 964.5mg

28%

Total Carbohydrates 2.9g

<1%

Fiber 1.57g

6%

Sugar 0.11g

 

Protein 115.26g

231%