I made this sauisage two weeks ago, finally made some sandwiches tonight. Only difference is i used naan flatbread because the pita available looked nasty. Anyway, it may be the single best thing I've made on an offset smoker so far. Absolutely delicious! Keep up the great work, Joe. EDIT...I used 3 lb lamb, 2 lb beef in my sausage, so the other only difference
You're getting very original. I love the fresh yet BBQ take. I like your twist. Merguez is very popular in N Africa and Very spicy. Differs greatly from restaurant to restaurant. This was another solid vid.
Great cook Joe, never heard of that type of sausage but it looks really good. I'll be making jalapeno garlic sausage later this week with my left over beef and pork trim.
Love some lamb. I've been thinking of making some gyro meat, Ive seen some people make it like a meat loaf then sliced to thickness. Bet this would be bomb that way too
I made Merquez for the first time a couple of months ago. I made my own harissa which came out really spicy, maybe even too spicy if there is such a thing. I really liked the Merquez but it had too much heat for some people that tried it and even for me it had the spice that burns twice if you know what I mean! I'm definitely going to make it again with a little less heat but with lamb being kinda on the spendy side I'll probably wait until I can find some on sale. ✌
very nice, but you don't really need the curing salt. firstly, even if you just properly cold smoked them first, you did it in the snow, no way botulinum forms at that temperature; secondly, you had a fire going that kept the temperature way over the ideal temp for the bacteria to form. all i am saying is no need for chemicals in this case. when brad cold smokes his meat in texas and it's already around 100F outside, he is forced to use curing salt to be safe...
You are correct, but I don’t expect most ppl will be making sausage below 30 degree weather like I did. This is a recipe video is for most ppl’s situation.
Hi, bro as im originating from north africa especially where it was created, originl recipe calls for 70 % lamb and 30% beef or 25-75 ! the harissa version is not the original one even if it's my fav one, because harissa in here is kinda HOT, so the original one calls for not that hot sausage because it's loved by kid espepcially in week-ends on forest or beach BBQ ! Thta's being said you've added more like Greek finish to your sandwich, here it's more mixed with other grilled meats or alone with some cheese and mayo ! Kindly
Definitely. In Chicago there’s alot of Greek and middle eastern influence on the food which serve a lot of lamb. Tried to put my own Chicago influenced food flare to it. I would love to try a traditional version though.
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Merguez is, for me, the ultimate sausage. Great teaching!
I need to try some other ppl’s recipes. This was my first try.
I’ve never heard of this kind of sausage but it looks delicious.
Nice! Glad I could introduce something new to you. Thanks for watching.
This is one of those that I genuinely will go and make myself. Love lamb. Love harissa.
Do it!
Never heard of this kind of sausage, but I love what you did with it here. Great looking cook. 🔥🔥🔥
It’s really good!
I made this sauisage two weeks ago, finally made some sandwiches tonight. Only difference is i used naan flatbread because the pita available looked nasty. Anyway, it may be the single best thing I've made on an offset smoker so far. Absolutely delicious! Keep up the great work, Joe. EDIT...I used 3 lb lamb, 2 lb beef in my sausage, so the other only difference
woohoo! so glad to hear! i think i'll be adding beef to mine next time as well. but thanks so much for sharing.
Love merguez! Great video as always man 👊🏽
Thanks. It was my first time but pretty good
That looks great. Very creative. I wish I had access to big pieces of meat like that.
If you can’t find it, try make it with beef
You're getting very original. I love the fresh yet BBQ take. I like your twist. Merguez is very popular in N Africa and Very spicy. Differs greatly from restaurant to restaurant. This was another solid vid.
Appreciate it. It’s a good one!
Looks excellent!! Thanks for sharing
Appreciate it! Thanks for watching
you've been kiling it lately, looking forward to the next vid keep up the great work
Appreciate it. Thanks for watching
Loving the look of that.
Appreciate it! Thanks for watching
Love lamb merguez! The last batch we got at our local butcher shop was really spicy.🌶
I was scared it was gonna be too slice so this was one a medium spice, but very good.
@@knoxavebbq I believe the ones we ate had Jalapeño's in them.
Great cook Joe, never heard of that type of sausage but it looks really good. I'll be making jalapeno garlic sausage later this week with my left over beef and pork trim.
Sounds delicious
Another fantastic looking sausage. Lamb is awesome. Cheers, Joe! 👍🏻👍🏻✌️
Thanks. It’s a good one
Always good to see a new video 🎉
Thanks for watching!
Love them
Awesome. Hope you try this recipe!
Way to go Joe I enjoyed something different and the pita sandwich looked great.
It was bomb. Highly recommend it
Had this in Senegal, it is amazing! Great vid as always Joe!
Thanks for watching!
Love some lamb. I've been thinking of making some gyro meat, Ive seen some people make it like a meat loaf then sliced to thickness. Bet this would be bomb that way too
Agree. I wanna do a gyros sometime. Since it’s big in Chicago, but wanna make sure I do it right.
I made Merquez for the first time a couple of months ago. I made my own harissa which came out really spicy, maybe even too spicy if there is such a thing. I really liked the Merquez but it had too much heat for some people that tried it and even for me it had the spice that burns twice if you know what I mean! I'm definitely going to make it again with a little less heat but with lamb being kinda on the spendy side I'll probably wait until I can find some on sale. ✌
Definitely understandable. I would try it with before or even pork.
What would you think about using gochujang in place of harissa with similar technique?
Gochujang is much thicker so I would add a bit more water to loosen it.
They look delicious, and I'd probably eat 2 of those pita sandwiches! Where did you source a lamb shoulder? Could a leg of lamb work for this recipe?
Luckily my local grocery store sells them. You definitely can, but you would have to add fat to it. If you have beef fat that could work.
holy cow that looks good
It’s pretty tasty!
Damn that looks good MJY. I love mergez, very nice job sir.
👍
Looks great. I like the flavors in Merguez, except for the gameiness of the lamb. I might have to go all beef or a blend.
Go for it! Make it your own
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Looks amazing! We’ve been using harissa paste in other dishes with great success lately, so incorporating it into sausage sounds great.
It was tasty. Thanks for watching!
very nice, but you don't really need the curing salt. firstly, even if you just properly cold smoked them first, you did it in the snow, no way botulinum forms at that temperature; secondly, you had a fire going that kept the temperature way over the ideal temp for the bacteria to form. all i am saying is no need for chemicals in this case. when brad cold smokes his meat in texas and it's already around 100F outside, he is forced to use curing salt to be safe...
You are correct, but I don’t expect most ppl will be making sausage below 30 degree weather like I did. This is a recipe video is for most ppl’s situation.
Hi, bro as im originating from north africa especially where it was created, originl recipe calls for 70 % lamb and 30% beef or 25-75 ! the harissa version is not the original one even if it's my fav one, because harissa in here is kinda HOT, so the original one calls for not that hot sausage because it's loved by kid espepcially in week-ends on forest or beach BBQ !
Thta's being said you've added more like Greek finish to your sandwich, here it's more mixed with other grilled meats or alone with some cheese and mayo !
Kindly
Definitely. In Chicago there’s alot of Greek and middle eastern influence on the food which serve a lot of lamb. Tried to put my own Chicago influenced food flare to it. I would love to try a traditional version though.
Great video Joe! I love mergueze!! Especially stuffed inside a Belgian sandwich called Mitrailette! (en.wikipedia.org/wiki/Mitraillette)
Nice. I’ll have to look it up. Thanks for watching!