Cracking the Merguez Code

Those meatballs in my previous post? They tasted exactly like really good merguez sausages. And I did not even plan it that way, it was just a very lucky coincidence that only revealed itself the moment Dennis bit into one of the meatballs and said: "oh hmmm, merguez!"

For future reference, here's what I did:

Home made merguez sausages
for 500 grams of not too lean lamb mince:
1 heaping tablespoon of Turkish red pepper paste
1/2 teaspoon ground cumin, 1/2 teaspoon ground coriander seeds, 5 crushed all spice berries
2 cloves of garlic, pressed to a pulp
a good pinch of red pepper flakes
salt and regular pepper
1 egg
a good handful of dry breadcrumbs

Mix everything together, then form the mixture into small balls (or, alternatively, shape them into kebabs around a skewer). Keep them chilled until ready to cook.

Fry them in a tiny bit of oil over very high heat, or grill them (or put them on the barbecue).


Anonymous said...

Veel komijn, knoflook en koriander, dat klinkt logisch inderdaad. Voor worstjes zul je trouwens ook behoorlijk wat dierlijk vet willen toevoegen (zo'n dertig gewichtsprocent).

Irish said...

Hi Klary - I've written a little bit about the origins of merguez on my own blog, and I love merguez sausages. I even make my own occasionally, but never thought about your idea of using chili flakes. Thanks for the great tip.