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French Merguez Sausages - Culinary Communion Recipe

French Merguez Sausages - Culinary Communion
Servings: NA

From the Culinary Communion charcuterie class. Delicious! Recipe courtesy of Gabriel Claycamp, posted with permission. Makes approximately 10 pounds sausage.

Hello everyone, I hope you're having a fantastic day today. Today, we're going to make French Merguez Sausages - Culinary Communion. It's one of my all-time favorite food recipes. This time, I'm going to do something a little different. This is going to be delicious. Prepare the ingredients before making French Merguez Sausages - Culinary Communion in your home. Then, follow these steps below to serve French Merguez Sausages - Culinary Communion for your family or friends.

Ingredients

  • 3 lean lamb

  • 3 salt

  • 5 granulated sugar

  • 1/2 white pepper

  • 1/2 ground cloves

  • 1/2 ground ginger

  • 1 1/2 crushed red pepper flakes

  • 1/4 garlic

  • 1 1/2 dry red wine

  • 1, NA cold water

If you have prepared the ingredients needed, now time to start cooking. There are 6 steps you must follow to make French Merguez Sausages - Culinary Communion in your home by yourself.

Directions: How to Make French Merguez Sausages - Culinary Communion

  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., 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.

  5. 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.

  6. 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. :.

So that brings us to the end of this special French Merguez Sausages - Culinary Communion recipe. Thank you very much for taking the time to read this. I'm confident you'll be able to make this at home. There will be some interesting food at home recipes on the way. Remember to bookmark this page in your browser and share it with your family and friends. Thank you for reading once more. Go ahead and start cooking!

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