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Merguez Recipe by Martin Baudrexel

  • People

    Serves : 25-30

  • BBQ Temperature

    110-130°C

  • Method

    Direct

Ingredients
Instructions

the Ingredients

Sausage Article
  • Completed step 850 g lamb meat from the shoulder
  • Completed step 200 g lamb kidney fat
  • Completed step 2 tbsp paprika, sweet
  • Completed step ½ tsp black pepper
  • Completed step 1 tbsp rose petals, dried
  • Completed step 2 tbsp rose water
  • Completed step ¾ tsp Cinnamon, ground
  • Completed step 2 tbsp Harissa or 1 1/2 tbsp dried Chillis
  • Completed step 1 tsp, fennel seed, coarsely ground
  • Completed step 1 tbsp ground cumin
  • Completed step 1 small bunch of coriander, washed and chopped
  • Completed step 3 cloves of garlic
  • Completed step 2 1/2 Tl fine sea salt

Special Equipment

Instructions

This recipe, developed by Martin Baudrexel, is very suitable for low grilling, as the lamb used has a high fat content.

  • Process the meat with the coarse disc and then with the fine disc of the mincer.
  • Add all the spices.
  • Fill the sheep's intestine with the help of a piping bag and twist off small sausages.
  • Prepare your barbecue for direct heat. Grill the sausages on a low heat (120°C) without pre-brewing for about 5-6 minutes from each side.

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