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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Marinate: toss the lamb, fatback, and dry seasonings together, then chill well (at least 2 hours). | 2. Grind: grind meat mixture through grinder using a medium plate (1/4-inch) into a mixing bowl over an ice bath. | 3. Mix and develop protein: in an electric mixer, mix on low speed for 1 minute, adding the red wine a little at a time. Mix on medium speed for 15 to 20 seconds, or until the sausage mixture is sticky to the touch. | 4. Make a tester: make a test patty and pan fry. Adjust the seasoning and consistency if necessary before putting sausage into casings. | 5. Stuff: stuff the sausage into the prepared casings and twist into 15-inch links. Cut into individual links. Make a spiral with each link and secure with a 6-inch skewer. | 6. Cook: the sausage is now ready to prepare for eating by pan frying, baking, grilling, or broiling to an internal temperature of 150 degrees F, or hold under refrigeration for up to 7 days. | 7. Notes: regarding the links -- we don't make the 15-inch links, we make links about 4 inches long, twisting them into link-shape as we're filling the casings. It's up to you, of course, how you make them. These sausages are absolutely delicious, and I hope you'll try the recipe! The recipe appear to definitely be a French version of Merguez, rather than the Turnisian version -- all I know is that they're very, very tasty. :). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lamb	7		trimmed cubed lean	8477.784	0.0	535.9738	685.5257
pork fatback	3	lb	cubed	1210.4027	0.0	269.2806	6.8
salt	3	ounces		636.174	0.0	4.295	68.4653
sugar	5	teaspoons	granulated	33.3125	6.2508	1.0427	0.52
white pepper	1/2	teaspoon		3.552	0.8233	0.1248	0.0254
clove	1/2	teaspoon	ground	2.877	0.6881	0.0627	0.1365
ginger	1/2	teaspoon	ground	0.8	0.1777	0.0182	0.0075
red pepper flake	1 1/2	1/2	crushed	1210.4027	0.0	269.2806	6.8
garlic	1/4	cup	minced sauteed cooled	50.66	11.2404	2.1624	0.17
red pepper	1 1/2		roasted peeled seeded diced	1.875	0.413	0.0877	0.0206
red wine	1	cup		-	-	-	-
casing			rinsed	1210.4027	0.0	269.2806	6.8

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.