Just ordered a sausage maker

[Melman Giraffe]

So I now need some nice sausage mixes and some tips please. I love Merguez so a recipe would be good.

[Shaw Tarse]

You need to buy a piglet, then we can work on the recipies

[Melman Giraffe]

Shaw Tarse said:

You need to buy a piglet, then we can work on the recipies

Don't want to run before I can walk

[escargot]

Fatty lamb mince
Ras el hanout
Harissa
Seasoning

= basic merguez recipe.

Just play around with the quantities. Fry little bits off as you go to test.

Do be aware that the Harissa you get in this country is largely st compared to proper Moroccan / French stuff. It's nowhere near as spicy.

[Melman Giraffe]

escargot said:

Fatty lamb mince

Do be aware that the Harissa you get in this country is largely st compared to proper Moroccan / French stuff. It's nowhere near as spicy.

80/20 or more

And yes it needs to been spicy. No Pimenton in your recipe?

[escargot]

80/20 minimum. The best bit about merguez for me is the hot red fat running down your chin

I've never heard of paprika being added but why not? I'm sure it'd be great - especially if you use the smoked stuff.

[Melman Giraffe]

escargot said:

The best bit about merguez for me is the hot red fat running down your chin
ff.

For sure. roll on the summer so the BBQ can be fired up with a kilo of merguez popping over the coals and a bagett or two to mop up the fat all washed down with a decent Rioja

[SpydieNut]

Ha - great timing

I was looking at the food grinder and sausage making attachments for our Kitchenaid mixer today.

I look forward to making my own boerewors and droewors . I looked up some recipes on-line and my mouth was watering just reading them

[Changedmyname]

Sorry trade secrets.

[Melman Giraffe]

Changedmyname said:

Sorry trade secrets.

Go on you know you want to share

[Shaw Tarse]

Melman Giraffe said:

Changedmyname said:

Sorry trade secrets.

Go on you know you want to share

Oh neigh he doesn't !

[Melman Giraffe]

Shaw Tarse said:

Melman Giraffe said:

Changedmyname said:

Sorry trade secrets.

Go on you know you want to share

Oh neigh he doesn't !

Please stop horsing around

[Butter Face]

Melman Giraffe said:

Shaw Tarse said:

Melman Giraffe said:

Changedmyname said:

Sorry trade secrets.

Go on you know you want to share

Oh neigh he doesn't !

Please stop horsing around

It would only give you the trots.


I favour a traditional pork and leek sausage myself, very small chopped leeks with maybe a bit of fresh garlic in there. Gorgeous.

[Bill]

Mess about with ingredients. Loads of herbs and rwd wine for a Toulouse effort (ish ) or prune and armagnac.

[dazco]

Anyone have a good recipe for good old English bog standard, cannot be beat, normal breakfast sausages.