Great Video! When I make the Algerian Merguez, I do use Coriander and Fennel and I usually make two batches, one without any heat (not spicy) for the family, and the other batch I use my own homemade Harissa made with either Ghost or Jamaican peppers (with some other spices for better flavor of course). I turn my garlic gloves into a paste instead of chopped. Sometimes I make the Red colored ones, and sometimes white (no Paprika). During the Eid El-Adha, I always use Lamb only but after the Eid, I do mix Lamb with Beef, Lamb with Goat, or Goat with Beef! During deer season and if I am lucky enough to have a friend hook me up with some deer meat, I use deer meat with some lamb fat (depending how lean the deer meat is). I save my lamb casings(from the Eid) after cleaning them like we used to back home. The sausage Stuffer I use is an LEM 5 pound Stainless steel vertical sausage stuffer! For the meat grinder, I do use Norpro Grinder. I usually make about 10 pounds at a time but they do go fast! In this video, he did say Chili but it is difficult to tell because it does look like Paprika (even Paprika comes in lighter or darker red color depending the type). For the spices, you can't go wrong making Merguez with Cumin (my favorite earthy spice), Fennel, Coriander, sea salt, homemade fresh garlic paste, freshly ground white or black peppers, and for heat, I add my homemade Harissa or crushed red peppers (slightly coarsed using a spice grinder).
Thank you so much for this recipe! I've watched a lot, one even said to use pork fat....umm, obviously not authentic. I decided to try your recipe. I started looking because after driving 30 miles away to buy some from a grocery, me & my Algerian husband were so disappointed. Every link busted, and the meat had so much lemon in it and about a half a cup of grease, it wasn't edible. It wasn't cheap either! An elderly lady gave me her grinder, and I believe I have the sausage adapter. Now I just have to convert a gram. :)
I am not a chef, but I get most of my equipment from Amazon. You can get casings there, and I got a manual meat grinder - the Norpro Grinder for $25. If you have a stand mixer, you might be able to get a meat grinding attachment.
In Africa we do that too. We don't use chemicals and machines, only women do all the work . It's a traditional way of preserving meat because when slaughtering animal the meat left over is too much, so they grind it, clean the intestine and save it
hello chef la merguez et née a l'algerie a oran et elle et nee nulle par dautre elle a ete copie par tou le monde et par tous les pays du monde mes et lasse elle aura jamais le goût algerien et surtout jamais le goût orannais voila chef terhe chkoupe
Great Video! When I make the Algerian Merguez, I do use Coriander and Fennel and I usually make two batches, one without any heat (not spicy) for the family, and the other batch I use my own homemade Harissa made with either Ghost or Jamaican peppers (with some other spices for better flavor of course). I turn my garlic gloves into a paste instead of chopped. Sometimes I make the Red colored ones, and sometimes white (no Paprika).
During the Eid El-Adha, I always use Lamb only but after the Eid, I do mix Lamb with Beef, Lamb with Goat, or Goat with Beef! During deer season and if I am lucky enough to have a friend hook me up with some deer meat, I use deer meat with some lamb fat (depending how lean the deer meat is). I save my lamb casings(from the Eid) after cleaning them like we used to back home.
The sausage Stuffer I use is an LEM 5 pound Stainless steel vertical sausage stuffer! For the meat grinder, I do use Norpro Grinder.
I usually make about 10 pounds at a time but they do go fast! In this video, he did say Chili but it is difficult to tell because it does look like Paprika (even Paprika comes in lighter or darker red color depending the type).
For the spices, you can't go wrong making Merguez with Cumin (my favorite earthy spice), Fennel, Coriander, sea salt, homemade fresh garlic paste, freshly ground white or black peppers, and for heat, I add my homemade Harissa or crushed red peppers (slightly coarsed using a spice grinder).
Good stuff. I'm off to give this a go! Thanks
Thank you so much for this recipe! I've watched a lot, one even said to use pork fat....umm, obviously not authentic. I decided to try your recipe. I started looking because after driving 30 miles away to buy some from a grocery, me & my Algerian husband were so disappointed. Every link busted, and the meat had so much lemon in it and about a half a cup of grease, it wasn't edible. It wasn't cheap either! An elderly lady gave me her grinder, and I believe I have the sausage adapter. Now I just have to convert a gram. :)
Thanks for the recipe!🙂
You are welcome. Thank you for watching! 👨🏽🍳
Finally something with no Pork in it.
Now we are talking!! Thank you! 👍👍👍
I am not a chef, but I get most of my equipment from Amazon. You can get casings there, and I got a manual meat grinder - the Norpro Grinder for $25. If you have a stand mixer, you might be able to get a meat grinding attachment.
Thanks chef
it looks good
good job chef
Thank you for this recipe there was a pizza recipe that asked for it. I just didn't how it was made or what it was. Looks great. Thanks again.
DaveTheSamurai Thank you for watching! That should be a good pizza. :)
mashaAllah
where can you buy the casing ??
Hi. Sorry for the late response. You can buy casing in many butcher shop. They are also easy to find online. Thank you for watching!
Thanks chef...is it 22 g Chili powder or paprika....
abdtoronto1 Hi. It is 22g of Chili powder.Thank you for watching!
In Africa we do that too. We don't use chemicals and machines, only women do all the work .
It's a traditional way of preserving meat because when slaughtering animal the meat left over is too much, so they grind it, clean the intestine and save it
Hello chef. For a moroccan merguez, add fennel, coriander and harissa to the mix. You will like it.
I. Ma Thanks!
Harissa is Tunisian right?
+Aroua Ben Salah Tunisian Moroccan Algerian basically north African
yeah don t use the marrocan one
Thank you, i will try this for sure. , need to fu=ind a casing device
Hello am in Africa and I have a small sausage business. I would like to know more about other spices to use
1:37 put sub titles on and it says Allah I don’t know why it says that lol😂
Merguez is from algeria 👍
No it is originally from Tunisia although it is very popular in Algeria.
@@TheCrunchbird merguez in kabyle dialectal =it's like a man
Marguez is original from Algerian.
hello chef la merguez et née a l'algerie a oran et elle et nee nulle par dautre elle a ete copie par tou le monde et par tous les pays du monde mes et lasse elle aura jamais le goût algerien et surtout jamais le goût orannais voila chef terhe chkoupe
tu peut me donner la recette.
قداش تحشيو فيه الدزيرية