Merguez Sausage

Remove sinew and silver skin from lamb shoulder and fat, cut into 3 cm cubes and par-freeze for 45 minutes (approx. -2°C). Soak sheep casings in lukewarm water.

Grind meat and fat together through the 6mm plate. Immediately chill the ground mixture. Add harissa, garlic, all spices and curing salt, then knead thoroughly until the mixture is cohesive and slightly tacky.

Cover the seasoned mixture and marinate for at least 4 hours, ideally 12 hours at 2-4°C in the refrigerator. This resting phase is crucial for flavor development and color formation.

Rinse sheep casings thoroughly. Fill the mixture tightly and without air pockets into the sheep casings (caliber 22-24mm). Twist into portions of 15-20 cm. Ensure no air pockets are present.

Let the stuffed merguez dry on a rack in a cool, airy location or in the refrigerator for 1-2 hours so the surface dries slightly before cooking.

Cook merguez traditionally on the grill or in a pan over medium-high heat until a core temperature of 72°C is reached. Alternatively, bake in the oven at 180°C for approx. 15-20 minutes. The skin should become crispy and deep red.

Store fresh merguez in the refrigerator at 2-4°C for a maximum of 3 days or freeze (up to 3 months). To freeze, first par-freeze sausages individually on a tray, then vacuum seal.