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%)
Mince the meat through a 6mm or 4.5mm plate. Add the seasonings and water and mix well. Stuff into a British sheep casing or a collagen 23mm casing.
- 350 grams per pack.