Smoked Merguez Sausage

Name: Geräucherte Merguez
Total time: 2 h
Ingredients: 18 g Meersalz; 25 g Harissa-Paste; 6 g Kreuzkümmel gemahlen; 4 g Koriander gemahlen; 5 g Paprika scharf; 8 g Knoblauch gepresst; 3 g Schwarzer Pfeffer fein

Spice MixLambHot SmokingHard2–3 hrs72 °C80–90 °CCherry

Traditional North African lamb sausage is seasoned with harissa, cumin and coriander and then hot smoked. Smoking with cherry wood gives the spicy sausage additional depth and a beautiful deep red color. Merguez is ideal as a grilling sausage or side dish with couscous.

Ingredients(for 1 kg)

Sea salt18 g

Harissa paste25 g

Ground cumin6 g

Ground coriander4 g

Hot paprika5 g

Pressed garlic8 g

Fine black pepper3 g

Instructions

Preparing and Mincing Meat

30 min + 1 hr chilling

Chill lamb meat (80%) and lamb fat (20%) to 4 °C, then mince through the 4.5 mm plate. Work in all spices, garlic and harissa. Cover mixture and rest in the fridge for 1 hour.

Filling and Shaping

20 min

Soak sheep casings and slide onto the stuffing tube. Fill sausage mixture without air pockets. Twist into 15–20 cm pieces. Prick sausages several times with a needle and let dry at room temperature for 30 minutes.

Smoking

1.5–2 hrs

Preheat smoker to 70 °C, place sausages in and dry for 30 minutes without smoke. Then add cherry wood and increase temperature to 80–90 °C. Smoke until core temperature reaches 72 °C.

Pro Tip

Fry a small patty of the sausage mixture before filling to check the seasoning. When smoking, increase the temperature slowly so the sausage cooks evenly and does not burst.

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