homemade merguez Ingredients: 1 good teaspoon of- Ras el Hanout- 1 teaspoon of- cumin- 2 tablespoons of- harissa- 2 tablespoons of- olive oil- 1 teaspoon of- fine salt- 1 teaspoon of- ground pepper- 1- sheep gut- 1.3 kg of- mutton- 2- crushed garlic- 1 teaspoon of- cinnamon coriander seeds crushed - 1 small glass of - water - 1 teaspoon of - paprika.
Utensils： 1 knife knives - 1 Blender 1 salad bowl 1 Wooden spoons 1 cutting board cutting boards-
Total time:
3 h
Preparation:
3 h -
Cooking:
-
Phase 1
Cut the meat into cubes.
Phase 2
Then chop the meat.
Phase 3
Mix all the ingredients well and let this mixture rest for 2 hours in the fridge.
Phase 4
Meanwhile, soak the casings in hot water.
Phase 5
Then fill your casings with the mixture and tie them every 12 cm or so.
Phase 6
Let the merguez dry in the open air for 1 day before putting them in the fridge.
Utensils： 1 knife knives - 1 Blender 1 salad bowl 1 Wooden spoons 1 cutting board cutting boards-
Total time:
3 h
Preparation:
3 h -
Cooking:
-
Phase 1
Cut the meat into cubes.
Phase 2
Then chop the meat.
Phase 3
Mix all the ingredients well and let this mixture rest for 2 hours in the fridge.
Phase 4
Meanwhile, soak the casings in hot water.
Phase 5
Then fill your casings with the mixture and tie them every 12 cm or so.
Phase 6
Let the merguez dry in the open air for 1 day before putting them in the fridge.