Merguez Sausage Seasoning

Product Details

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, Chilli, Coriander, Cumin and dehydrated garlic to create an excellent colour reminiscent of the type of sausage you see in bustling streets of Marrakesh.

Recipe

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.

Product Features

- 350 grams per pack.

- Recipe on the pack.

- This seasoning does not require rusk.

- Blended by Leonards.