Servings: 10 merguez
Calories: 210kcal
Ingredients
- 500 g lean beef
- 500 g fatty lamb
- 10 g salt
- 1 teaspoon ground pepper
- 1 tablespoon ground fennel seeds you can double this
- 1 tablespoon harissa preferably Samia harissa (it adds extra salt), you can double this
- 3 tablespoons olive oil
- 2 tablespoons paprika sweet
- Lamb casing 22-24
Procédé
- Grind the beef and lamb.
- Mix the ground meat with the salt, paprika, pepper, ground fennel seeds and harissa.
- Add the olive oil and mix well.
- Let the sausage mixture rest overnight in the refrigerator before stuffing.
- Stuff the mixture into the lamb casing.
- Hang the merguez in the fridge and let them dry for 36 hours.
- Cook the merguez on the grill or in a frying pan.
Notes
Don't overcook them, so they stay tender and juicy.
Samia harissa, sold in small 100g jars, is perfect for this. It faithfully reproduces the flavor of traditional homemade Tunisian harissa. It contains only dried, crushed chili peppers, salt and quite a lot of garlic.
Nutrition
Calories: 210kcal | Féculents: 1g | Protein: 15g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Graisses trans: 1g | Cholesterol: 56mg | Sodium: 464mg | Potassium: 248mg | Fiber: 0.4g | Sugar: 0.2g | Vitamin A: 111IU | Vitamin C: 0.4mg | Calcium: 22mg | Iron: 2mg
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