A pure Morrocan Seasoning that will produce a mildly spiced, richly aromatic Arabic sausage. This mix is based on a recipe from a friend who supplies the ex-pat Moroccan community living in Brussels! The seasoning contains Paprika & the finished sausage has a wonderful colour reminiscent of the type of sausage you see on holiday in the South of Spain.
Use approx 50% Lamb with 50% Beef. Although this ratio is not written in stone you could use 70% Lamb to 30% Beef or even 100% Lamb if you prefer.
Add per kilo of meat the following; Merguez seasoning 33 grams (3.3%), Water 50ml, Mince the meat through a 6mm or 4.5mm plate.
Add the seasonings and water and mix well. For a classic looking merguez, Stuff into a Weschenfelder sheep casing or a collagen 23mm casing.