Merguez

Grind the garlic in a mortar with 2 tsp. salt, grind the mutton and onion in a mincer (medium disk), mix with the spices, vinegar and garlic paste – leave in the refrigerator for 1 hour. Pass through the grinder again, this time using the sausage stuffing attachment, pouring the quantity into the casing washed out with vinegar water. Twist off 10 to 15 cm long sausages. Consume or freeze the same day.

Tip: Stock up on high-quality spices – it pays off!

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