How to Make Merguez Sausage
MERGUEZ / French BBQ Sausage, Fresh sausage type, coarse mixture
INGREDIENTS
Raw materials: (calculated for 10 kg batch)
40.00 % Beef meat trimmings 4.000 kg
35.00 % Mutton meat trimmings 3.500 kg
10.00 % Beef muscle and brisket fat 1.000 kg
5.00 % Mutton fats 0.500 kg
5.00 % Green pepper, fresh 0.500 kg
5.00 % Onions, fresh 0.500 kg
Additives:
(per kg of raw materials) (total for 10 kg)
15.0 g Common salt (refined) 150.00 g
Seasonings:
(per kg of raw materials) (total for 10 kg)
2.0 g Black pepper, ground 20.00 g
1.0 g Chilli, ground 10.00 g
5.0 g Garlic, fresh 50.00 g
PROCESSING
- CUT Fresh meats and fats into small pieces
- GRIND Meat and onions 13 mm, muscle and brisket fat 5 mm
- MIX Ground meat and fat with seasonings
- GRIND Meat/seasonings mixture 5 mm
- STUFF Into natural sheep casings (22-24 mm)
- PORTION Link to sausages of desired size (60-100 g)
- STORE Below +4°C, shelf life < 4 days
- PREPARE Fry in a frying pan or roast on a grill
Gunter Heinz & Peter Hautzinger – Meat Processing Technology
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