French Merguez Sausages - Culinary Communion

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1/2 teaspoon ground cloves

3 ounces salt

1 1/2 lbs roasted red peppers, peeled, seeded, and small diced

sheep casings, rinsed, 38 feet (may substitute hog casing if necessary)

1/2 teaspoon white pepper

7 lbs lean lamb , trimmed and cubed

5 teaspoons granulated sugar

1 cup very cold dry red wine or ice cold water

1/4 cup minced garlic , sauteed and cooled

3 lbs pork fatback, cubed

1/2 teaspoon ground ginger

1 1/2 teaspoons crushed red pepper flakes

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