How to Make Merguez Sausage

MERGUEZ / French BBQ Sausage, Fresh sausage type, coarse mixture


meguez sausageRaw 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

(per kg of raw materials) (total for 10 kg)
15.0 g Common salt (refined) 150.00 g

(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


  • 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

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Current day month ye@r *