What are Merguez's sausages?

pork is a common ingredient in many types of sausages, and therefore Merguez sausages are popular in many pork foods around the world, especially in the North African countries of Algeria and Tunisia, where the recipe comes. Instead of a pig comes meat from lamb and maybe some beef. It is on the ground on a mild porridge and kicks with spices such as cayenne pepper, black pepper, pepper, fennel and chili paste known as harissa -aromatic profile with significantly spicy busy.

also known as Mirkās or mirqāz in Arabic, spelling Merquez is attributed to the influence of France, where the bowl is prevailing in 2011. The exact origin of the name is unknown. Food author Zouhair Zairi, in his book Moorish Fusion of Kitchen: The Conquest of the New World , writes that the word "sausage" in the North African language Berber is close to the cousin of the america, which was slightly rooted.

The creation of Merguez sausages is a time -recognized tradition that dates back to areas where pork's eating is largely cloudy. It is a lamb, sometimes mixed with ground beef, then filled with a simple mixture of peppers, Cayenne and harissa . According to a renowned Mediterranean food writer Clifford Wright, which produces 3 pounds. (about 1.4 kg) Merquez sausages require 2 pounds. (Almost 1 kg) sliced ​​lamb shoulder and 0.75 lb. (about 340 g) sliced ​​lamb fat. For this dose size, Wright uses 10 feet (about 3 m) of the intestines of sheep and the exact amount of spices: four garlic cloves, 1 teaspoon. () Harissa, 1 teaspoon. pepper and 1 teaspoon. fennel.

The latest Merguez sausage is the same as many sausages. All meat and spices are fully mixed and then sit in the fridge overnight. The next day the meat is fed through meat grinder, which feeds a fully ground product using a special stuffing for sausage filling. BeforeThe cover is placed over the mounting and the grinder is activated, Wright advises it to hold it under the faucet and lets the water fully flow through the entire case. This is to clean all preservatives that could be placed there. Finally, Merguez's sausages end with lowering the grinder and gently blood mix, stop the length of each hand or more to gently turn the connection.

Margues sausages can be cooked on the grill, in the oven or in a pan. In addition to serving together with predominant side dishes such as CUS CUS, rice or potato potatoes, it is equally often dropped into a bun or a pita for a simple spice coating. However, some chefs go even further in the process of preparation, so the sun sausages that are cooked in oil, and then are stored in oil filled with glasses until it is time to eat.