Merguez Rice Platter

Merguez Rice Platter

6 pcs of merguez.

Ingredients:
800 g of beef, preferably a tender piece without nerves or tendons
200 g of lamb
A few pieces of fat taken from the rib of beef (optional)
1 tablespoon of fine salt
1 tablespoon paprika
1 teaspoon of each spice: ground fennel seeds, cumin, ground coriander, ginger, dried garlic (or 3 crushed garlic cloves)
a little Harissa (according to taste), dried mint
two pinches of nutmeg
3 tablespoons of oil
3 meters of casings
Equipment: A chopper with a sausage pusher to stuff the meat (i.e. to introduce it into the casings) or a funnel as I did because the tip of the cone was wider than the casings, so a funnel and a pestle for the coriander and fennel seeds.

Preparation method:
Start by rinsing the casings with warm water (if you are using the dried version, let them soak for an hour or more). Chop the meats on the sausage grinder. Mix the spices with the oil in a bowl to make a derssa (a kind of ointment). Add the derssa to the meat and mix with your hands to make the spices penetrate the meat. Thread a casing on the cone of the meat grinder or on the end of the funnel and push into the casings with a pusher or with your fingers (only if you use the funnel, do not use your hands when handling a grinder). I had a hard time because my funnel was not really adapted and it made me make holes so I did not stuff my casings in one go but in several times. It is better to let the merguez rest overnight in the refrigerator.

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