6.8.09

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).

2 comments:

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.