Merguez Sausages Recipe

Merguez Sausages Recipe

Serves /Makes around 1lb

Ingredients

  • 500g minced lamb (shoulder is perfect)
  • 8g sea salt
  • Big pinch of smoked paprika
  • Pinch of black pepper
  • 1tsp ground cumin
  • 1tsp ground coriander
  • Pinch of cayenne pepper
  • 2tsp harissa paste
  • 1 clove of garlic, crushed
  • Zest of lemon
  • 50ml ice water
  • Lamb casings, soaked in water

Method

  1. In a bowl, add all the ingredients except for the water and the lamb casings. Mix together really well. Add the water and mix again. It's now ready to get stuffing.
  2. Using a sausage stuffer or a funnel (which is way harder and more frustrating), fill the machine and slide the soaked sausage skins over the nozzle. Turn the handle of the machine slowly until the sausage meat is protruding out of the end, pull a section of skin over the nozzle end and tie a knot. Now slowly turn the handle and feed the filled sausages into the skins. An even pace is needed so you don't overfill and split the skins, or end up with saggy wieners.
  3. When you have one long continuous sausage, you can string them into sausages if you want that authentic butchery look, but it really doesn't matter too much when you're making a small amount. The easiest way is to choose the desired length of your sausage and gently pinch the sausage to form a gap and twist the sausage into shape. Repeat this till all is done. Place in a fridge to firm up overnight.
  4. Cooking a sausage:

    Cooking a sausage requires a bit of thought. Never rush things or it'll live up to its name and BANG! By cooking too fast, the outside will split, the juice will run out, and you will end up with a dry sausage. If you cook in a pan, do so slowly on a low heat, turning every few mins. A nice thick one will take around 20 mins to cook through. However, my preferred method is to poach the sausage for 10mins in just simmering water. This will gently cook the sausage without the loss of too much moisture. Then remove the poached sausage, dab dry and finish off in a hot pan just to crisp the outside. This method works really well when you're doing a large BBQ. You can cook the sausages very quickly, with total confidence that they are cooked through and not burnt.

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Delivery & Returns

Delivery

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The couriers deliver anytime between 8.00am and 6.00pm on your chosen delivery date although are generally delivered before 4.00pm. If you supply an email address, you will be able to live track your package via Priority Express' updates. Wednesdays and Fridays as our designated delivery days.

Orders can only be taken up to noon on Monday for Wednesday delivery and noon on Wednesday for Friday delivery, just in time for the weekend.

Delivery is an overnight service, however anything outside of Mainland Scotland will take an additional 1-2 days and may incur an additional charge - for more details please contact us before placing your order. We class Monday - Friday as working days. Saturdays and Sundays are not included in this calculation. 

Please note that we do not supply outside of Mainland UK. 

Ordering

We will accept any cancelled orders (excluding courses/vouchers) or changes to delivery date if notified by 10.00am the day before delivery is due. Please contact our Sales Team on 01454 321629 or by email sales@hobbshousebakery.co.uk to discuss anything with your order.

Returns

We want you to feel totally happy with your goods, so if you have any concerns or queries please get in touch with us. We are happy to replace items broken during transit or if the item does not meet your expectation. We must be notified within 14 days of arrival.