my sausage maker arrived today, so i thought i'd have bash (ooh-err) with it tonight. the inaugural batch is a take on the french or north african merguez. only i've made it with pork.
shoulder and belly minced withpaprika, garlic, chilli, caraway and seasoning. i fried a little pattie up and soon realised that you really need to put in quite a bit more seasoning than you'd think so i adjusted the mix and fried another nugget up. spot on the second time.
mincing the chunked meat was easy, feeding the mixture back through again was a bit more difficult, even after it had sat in the fridge for an hour. i need to read up and see if there is something i can do to make this easier.
anyway, i finished up with a large whirl the size of a dinner plate. i wasn't confident enough to make them into links so i've coiled it up and i'll spatchcock it with a couple of soaked bamboo skewers before grilling it.
easy now,
andy