Breville vtp141 User Manual page 15

Merguez Sausage
Makes 8+ good sized sausages, depending on the size
Merguez sausage is a spicy lamb or beef sausage with various spices and harissa
powder originally from North Africa. This recipe benefits from marinating the lamb and fat
for 24 hours beforehand).
• 1kg lamb shoulder, removed of gristle, diced
• 300g lamb, beef, or pork fat, diced
• 3 cloves garlic
• 15-20g harissa spice, depending on taste
• 40 ml cold water
• 1 tsp whole cumin seeds
• 1 tsp coriander seeds
• 1 tsp fennel seeds
• 1 tbsp paprika
• 1 tbsp salt
• Lamb casings, soaked in warm water for 30 minutes prior to use
1. Heat a small frying pan over a medium heat until hot. Toast the cumin, coriander and
fennel seeds until fragrant (approx 2 minutes).
2. Transfer the spices to a spice mill or pestle and mortar and grind to a fine powder.
Mix in the paprika, harissa and salt.
3. Place the lamb and fat in a large bowl. Add in spice mixture and garlic. Mix well to
combine. Cover and place in the refrigerator.
4. Process the lamb and fat through the coarse grinding plate. Repeat using either the
fine or medium grinding plate depending on the texture required.
5. Add the water and mix well (the sausage mixture should be a little sticky).
6. Assemble the grinder with the sausage making attachment and make the sausages,
twisting them off at approximate 15cm links.
7. Cover and refrigerate until required.
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