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Merguez Sausages - Keith Floyd Recipe

Introduction & method

Merguez sausages originated in North Africa, specifically Algeria. This recipe is based on Keith Floyd's version from Provence, as featured in episode one of Floyd on France. It's fairly simple and tastes amazing.

 Merguez Sausages - Keith Floyd Recipe Recipe

Prep


For this recipe you will need 4-5 metres of sheep's sausage casing, 22-24mm diameter. Read the instructions but usually they'll need to be soaked for a couple of hours.

Make the Filling


You can use shop-bought mince - look for about 20% fat. If you're mincing/grinding your own meat use lamb shoulder or chops. Remove any bones and chop the meat into chunks that will fit through your mincer. You might want to add extra fat from pork belly or chops. Mince the meat using the medium plate. Mix all the ingredients together.

Stuff the Sausages


If you have a mincer it likely came with sausage stuffing attachments, otherwise most stand mixers have sausage stuffing attachments available. Or you could use a dedicated sausage stuffing machine. Thread the casing onto a small diameter stuffing tube. Sheep's casing is very delicate so be careful not to make holes in it. Feed the meat mixture into the casing, forming it into a coil as it hits the work surface. When all of the filling is used, pinch and twist the sausage to form links about 15cm (6 inches) long. Allow the links to dry for a few hours or overnight in the fridge.

Cook the Sausages


You can cook the sausages on a barbecue, a cast-iron griddle plate or a regular frying pan. Because they have a small diameter they only take about five minutes to cook.


The video above is from the Keef Cooks YouTube channel. Click here to see the video recipe of Merguez Sausages - Keith Floyd Recipe on YouTube.

 
You might also like these recipes:

Croque Monsieur - French Cheese and Ham Toastie

Liver Dumplings - Keith Floyd Recipe

Piperade - Keith Floyd Recipe

Ingredients & Info



 1 kilo lamb or beef mince, 20% fat
 100 grams coarse breadcrumb
 1-2 tbsp tomato purée
 1-2 tbsp harissa paste
 1 tsp herbes de Provence
  salt and pepper to taste

UNITS:
Metric
US Customary/Imperial

Makes 1 kilo of sausages
Prep time: 20 minutes.
casings soaking. sausage drying time: 4 hours.
Cooking time: 5 minutes.
Total time: 4 hours 2 minutes.