With fine weather, barbecues are out, grills are on the menu and the classic merguez is often on the grill! Homemade, they're much better, and you'll know exactly what's in them.
Merguez is made only from mutton and beef, but nothing else.
The grain of meat should be visible without being too thick. Its beautiful red / orange color which distinguishes it from others, it owes to the different spices that compose it.
Successfully cooking the merguez on the barbecue
Before putting them on the grill, remember to take your merguez out of the refrigerator, at room temperature, the time to light your
barbecue .
Do not put your merguez on the flames or embers that are much too hot, they will grill too quickly without being sufficiently cooked inside.
A little patience, wait until the embers are less incandescent, the heat less intense.
The homemade merguez do not need to be pierced, the meats composing them are neither fatty nor loaded with water unlike "industrial" (the latter must be pricked so that they do not explode during cooking) . However, if bubbles appear, pierce them at the very end of cooking. Your merguez thus cooks in their own juice and remains tender.
To keep the softness and all the flavors of these, favor indirect cooking by positioning your grill slightly offset from the embers. You can also place them 10/15 cm above the embers, watching them for gentle cooking. For even more softness, if your barbecue has a lid, close it at the start of cooking. To obtain this much appreciated crispy side, at the end of cooking, bring the merguez closer to the embers for a few minutes, keeping an eye on them.
Recipe for making merguez
Ingredients:
Meats used: boneless shoulder and breast, breast and lower pieces ....
Casings: small calibers of sheep
Seasoning for 1 kg of meat:
60 g of merguez spices
10 g olive oil
20 g fine salt
Preparing the casings
If you are using brine casings, before starting, rinse them delicately on the outside and inside under running tap water, then let them soak in lukewarm water so that 'they regain all their elasticity.
Prepare a paste with the spices
Weigh the seasonings and mix them with their weight in ice water to dilute them, thus allowing a perfect distribution of flavors. You can also opt for a ready-made merguez spice blend.
Making the melee
Cut the meat and pass it through a chopper when it is very cold with a 4 or 6 mm grid according to your tastes. If some pieces are more nervous, chop them a first time then go over them with the other pieces.
Emboss
Tie a knot at one end of the hose.
Place it and fold it all the way over the end of the funnel. Emboss by making sections of about ten centimeters by pinching the hose to the desired length (adapt the sections to the size of your barbecue grill) and twist the hose. Alternate the direction to create the different sections.
Leave them to dry in the ambient air for a dozen hours to prevent them from returning water during cooking.
