Summary

Ingredients

• 750 g le lamb (defatted and peeled)
• 15 g salt
• 0.5 g ½ oreano, round in a mortar
• 10 g paprika powder, noble sweet
• 2 g pepper, black, em.
• 0.5 g ½ cumin, mixed with (cumin)
• 1 g coriander, accordin to
• 1 teaspoon, leveled chilli flakes
• 2 pinches cinnamon
• 1 pinch mace, (mace)
• 1 pinch ginger
• 1 pinch allspice
• 1 pinch cardamom
• 3 cloves garlic
• 125 ml water, (ice water)
• Gut, sheep cheeses, cal. 20

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Instructions

1. Manufacturing:
2. Place 125ml of water in a suitable container in the freezer for 30 minutes.
3. Weigh the spices exactly (e.g. with the spoon scale) and remove some of the salt.
4. Peel the garlic, press it and rub it with the little salt.
5. Dice the prepared meat, mix with the spices and drive through the fine slice of the mincer.
6. Add the garlic to the mass and work in thoroughly, then pour in the ice water and knead well.
7. Put the mixture in a clean bowl, seal with foil and let it steep for 1 hour in the cooler.
8. Soak the strings, cal. 20, in lukewarm water. Then take out the bowel and blow on one end to open it. Now let lukewarm water run in directly from the tap and rinse the intestine in this way. Then strip it out well and pull it onto the appropriate filling tube. Fill and twist sausages approx. 10 cm long.
9. Heat the fat in the pan and fry the merguez brown in a few minutes.
10. The meat mass is sufficient for approx. 20 merguez.
11. Note:
12. If that is too fiddly for you with the strings, you can do without the intestines and just chase the meat through the filling pipe. However, they are not so tender after roasting.
13. If you like it really hot, you can double the amount of chilli. (Harissa is therefore not worth buying extra, because it only contains the above ingredients + C h i l i.)