Merguez

Ingredients for Merguez

Instructions for Merguez

To prepare the Merguez recipe, please follow these instructions:

Arrow the roughest shells, and the middle garlic of garlic, but do not peel every single fat.

Cut the meat into pieces.

Run garlic, oil and spices through the chopper on the roughest slice.

Run meat and grease through the chopper on the roughest slice.

Eat the meat with the spices, the water and so much harissa you think you want to make up for. Step a portion on the forehead and adjust the taste with salt, and maybe more harissa. Rinse your intestines thoroughly.

Rinse the intestine inside by crushing it on the tap, put a snip hanging down and turn on the water. It looks basic. Then squeeze the intestine on the sausage horn fitted with the roughest slice. Leave 20 cm above the sausage horn. Drive your father quietly into the intestine. The sausages must be very loosely stopped. When the gut is used up, gently squeeze it. Air bubbles out, knock a knot at each end and twist small sausages all the way, alternately one and the other way. Let the sausages dry for the day after a cool and airy place.

You can fry them immediately, you can freeze them or you can dry it down until they are tough. You can eat the dry sausages, or use as boilers in dishes where you have always missed the proper spicy sausage.

The fresh sausages just fry or grill, and eat as you please.

tips:
If you do not want to get it all in your bowels, the daddy will become some excellent kufta arabic chopsticks you eat with drained yougurt, hommos, salad and soft bread. Or man forms the father on flat griddle and grills them outdoors.