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Serves: 25-30

Merguez Recipe by Martin Baudrexel

BBQ Temperature
110-130°C
Method
Direct
BBQ Temperature
110-130°C
Method
Direct

Ingredients

Sausage Article
  • 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.

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