The spicy earthy merguez is one of the tastiest sausages available.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Allrecipes UK | Ireland | 2014-08-07 19:05:10 |  60,928 Views |
How to make homemade merguez sausage
Serious Mealtimes / Joshua Bousel
I’ve posted a lot of sausage recipes over the years but as I looked back at all those wonderful links I realized that I’ve never really explained what makes those ground spiced stuffed meat creations work. So I thought this would be a good time to delve a little deeper into the world of sausage making through the lens of the latest tasty link to come out of my kitchen: merguez a North African lamb sausage.
I should probably start by renaming this post "Everything I Learned About Making Sausage I Learned From Curing." The book is dedicated to the art of sausage making and curing meat by Michael Ruhlman and Brian Polcyn. And while I made sausage before I bought this book they weren't really good until I bought it read it and reread it and then made a bunch of sausage. So much of what follows is what I learned from that cookbook backed up by years of experience.
