What is Merguez?

Merguez, also called Mirquaz, is a spicy sausage that has a significantly red color. It is made of beef or mutton, which has been grounded and stuffed into the housing of the sheep. Merguez is generally grilled, but can also be served dried, especially dried sun. This sausage is most common for areas around Tunisia and Algeria, but is consumed in many parts of the world, including France and parts of the United States. Sometimes it is called spicy tunis lamb sausage.

This sausage is used similarly to chorizo ​​and adds appetite to different meals, but is denser, heavier and lower fat than chorizo, which is often served in paste. Merguez, on the other hand, is often cut or cut into small pieces before it gets into the bowl. Some hamburgers, generally called Merguez Burgers, are spiced as Merguez, but contain only beef and have no case. It can also be filled in vegetables such as peppers.

Merquez is flavored with garlic, fennel, and pepper. It also contains Tunisian oliveOil and chili paste called Harisa, plus sumac, cumin and coriander. Sumac gives him a cake, an acidic taste, while the coriander adds the essence of citrus to the mixture. The cumin contributes to the spicy sausage with an earthy note.

When using packaged lamb cases to produce home Merguez, it is important to wash the covers, even if the packed cases claim to be ready for use. This is not only because their cleaning at home ensures thorough work, but also because the covers can grow bacteria in a package that can contribute undesirable aroma or Merguez taste. There are also preservatives on packed cases that should be washed away before use.

The easy way to clean the sleeves is to mount them through the faucet into a clean kitchen sink and rinse them. When rinsing, slowly turn the water to avoid too much water. Before you put them aside for use

compared to other tYPY sausage is Merguez warmer, thinner and lower fat. It is strongly spicy with hot red peppers, giving it red and a distinctly spicy taste. When used in dishes, this ingredient is commonly used in small quantities, almost like a spice. It is made of slimmer meat than most other types of sausages and is approximately the width of a plump index finger.