Moroccan Merguez Sausage Recipe
500 grams ground beef or lamb
120 grams ground or finely chopped fat - ask your butcher for this
3 cloves garlic finely chopped
2 tablespoons Merguez spice blend
2-3 tablespoons harissa, - optional (this will make the blend Hot)
Sausage casing - optional - can be rolled into balls and shallow fried.
Combine all ingredients in a large bowl, kneading the mixture well to evenly distribute the spices, herbs and Harissa (optional)
Shape as desired ( alternatively you can pass the ingredients through a meat grinder and feed the meat into sausage casings.)
For best flavour, allow the mix to sit for 30 mins or longer in the fridge before cooking.
Enjoy your home made sausages!!!