Merguez sausage - to be tried

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Step 1

Keep meat, fat, bowls, grinder parts, and hands cold throughout.

Step 2

Dry‑toast coriander, fennel, and caraway seeds for 60–90 seconds until fragrant. Cool completely, then grind to a fine powder.

Step 3

Combine: ground spices, cumin, sweet + hot paprika, black pepper, minced garlic, harissa, olive oil and mix into a thick red paste.

Step 4

Mix cold meat + fat + salt + spice paste, add 60ml ice water, mix 2–3 minutes until the texture becomes sticky/tacky (protein extraction)

Step 5

Fry a small piece. Adjust salt, harissa, or chilli before shaping the full batch.

Step 6

Refrigerate 4–24 hours (overnight ideal).

Step 7

Stuff into casings or form tight skinless logs, keep very cold, no egg/binder required

Step 8

Start sausages/patties in a cold or moderately heated pan, cook medium to medium‑high, turning frequently. For fragile skinless logs: optional 2–3 min poach at 75°C/167°F to firm exterior. Cook to 70–71°C internal and rest 2–3 minutes before serving