androidapplearrowcart-big-outlinecart-fullcheckchef-hatall-gridbullseyelightbulbcircle-mediumcircle-smallclockdownloaddownloadenlargefacebookinstagrammagnifiermenu-arrow-downpointerprintersharestartwitteruser-simpleyoutubescroll-indicator-firescroll-indicator-arrowscroll-indicator-arrowscroll-indicator-arrow

Merguez Recipe by Martin Baudrexel

  • People

    Serves : 25-30

  • BBQ Temperature

    110-130°C

  • Method

    Direct

Ingredients
Instructions

the Ingredients

Sausage Article
  • 850 g lamb meat from the shoulder
  • 200 g lamb kidney fat
  • 2 tbsp paprika, sweet
  • ½ tsp black pepper
  • 1 tbsp rose petals, dried
  • 2 tbsp rose water
  • ¾ tsp Cinnamon, ground
  • 2 tbsp Harissa or 1 1/2 tbsp dried Chillis
  • 1 tsp, fennel seed, coarsely ground
  • 1 tbsp ground cumin
  • 1 small bunch of coriander, washed and chopped
  • 3 cloves of garlic
  • 2 1/2 Tl fine sea salt

Special Equipment

Instructions

This recipe, developed by Martin Baudrexel, is very suitable for low grilling, as the lamb used has a high fat content.

  • Process the meat with the coarse disc and then with the fine disc of the mincer.
  • Add all the spices.
  • Fill the sheep's intestine with the help of a piping bag and twist off small sausages.
  • Prepare your barbecue for direct heat. Grill the sausages on a low heat (120°C) without pre-brewing for about 5-6 minutes from each side.

All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.

Grill Academy Logo

More recipes

You May Also Like

More recipes

You May Also Like