Serves: 25-30
Merguez Recipe by Martin Baudrexel
- BBQ Temperature
- 110-130°C
- Method
- Direct
- BBQ Temperature
- 110-130°C
- Method
- Direct
Ingredients
- 850 g lamb meat from the shoulder
- 200 g lamb kidney fat
- 2 tbsp paprika, sweet
- ½ tsp black pepper
- 1 tbsp rose petals, dried
- 2 tbsp rose water
- ¾ tsp Cinnamon, ground
- 2 tbsp Harissa or 1 1/2 tbsp dried Chillis
- 1 tsp, fennel seed, coarsely ground
- 1 tbsp ground cumin
- 1 small bunch of coriander, washed and chopped
- 3 cloves of garlic
- 2 1/2 Tl fine sea salt
Special Equipment
Instructions
- 01 Process the meat with the coarse disc and then with the fine disc of the mincer.
- 02 Add all the spices.
- 03 Fill the sheep's intestine with the help of a piping bag and twist off small sausages.
- 04 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.
All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.
Ingredients
- 850 g lamb meat from the shoulder
- 200 g lamb kidney fat
- 2 tbsp paprika, sweet
- ½ tsp black pepper
- 1 tbsp rose petals, dried
- 2 tbsp rose water
- ¾ tsp Cinnamon, ground
- 2 tbsp Harissa or 1 1/2 tbsp dried Chillis
- 1 tsp, fennel seed, coarsely ground
- 1 tbsp ground cumin
- 1 small bunch of coriander, washed and chopped
- 3 cloves of garlic
- 2 1/2 Tl fine sea salt
Special Equipment
Instructions
- 01 Process the meat with the coarse disc and then with the fine disc of the mincer.
- 02 Add all the spices.
- 03 Fill the sheep's intestine with the help of a piping bag and twist off small sausages.
- 04 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.
All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.
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