Thanks again for watching. I hope you guys find this video informative and enjoyable. Leave me a comment if there is anything else/different you'd like to see. I always enjoy the feedback!
Sounds delicious, my recommendation is to add harissa, pepper flakes , and most importantly to grind the meet with garlic together , it would make difference trust me
This sausage is FANTASTIC! I made it myself and I will be making it my entire life! My Son-in-law is a lamb producer so I kind of have a great benefit that way! Thank you for showing us this sausage!
I worked in a French bistro that had a Merguez sandwich..Grilled sausage (tiny links in a sheep casing) Dijon, pomme frites and watercress..It’s the ultimate late night food❤🎉
I 2ould love for you to make a rabbit sausage video. I make it every 6 month or so. But I have a fairly large rabbitry, so that is quite a benefit! But it makes some fantastic sausage!
Great video again Duncan! I was just looking to make this sausage and just trying to find a lamb supplier in Guatemala. There aren't many. Also, thanks for the tip to combine in beef to downplay a bit the stronger lamb flavor. Also looking forward to make my own Harissa as if you think its tough to find it in Canada, try finding Moroccan supplies in GT :)
Thank you David. Well that was good timing then haha! Yes your welcome, if you are having a tough time tracking down lamb you can substitute goat in as well. Haha well I wish you luck on your supply hunt! Maybe one day ill make it down to GT for a central American meat tour.
Hey Duncan. So glad to have found your channel. I've been binge watching your videos and was curious what binder you use in your sausages , soy, milk powder, etc? Thanks for your hard work. 👍
Once again Duncan great tutorial and thanks for sharing the recipe! Unfortunately you didn't stuff into lamb casings though, so much better than collagen! Yep I know they're delicate but can you can do a video where you stuff sausage into lamb casing please?
Seems similar to Mexican chorizo. Just substituting the pork for lamb. Ill have to give this one a try. Ive done chorizo both fresh and smoked. It is a great sausage!
For the Harissa paste, I use a Mexican Chilli colorado sauce mixed with a six oz can of tomato paste. Chilli Colaorodo sauce recipe is on youtube, and even in Canada, you can get the dried Chillis in the Mexican section or Mexican food store.
Hey Joseph, thank you! Could you share a link of your favorite, I'd really like to make some. I have been curious since I made this video. Thanks in advance.
For the sausage recipe you have, I would not use as much water as he is using and I use tomato paste as a thickener, not flour. Play with it until you come up with a flavor you like that is thick as you like good luck.
Hey there Paul, it is one of those spices you sometimes see sometimes don't see in Merguez. I would use it in the range of 1g/kg to 7g/kg if you would like to incorporate it. 1g/kg would be subtle, 7g/kg would start to make your sausage taste relatable to a Boerewors style sausage.
Yes, it's a very aromatic stew that is slow cooked. It usually combines flavour like sweet and sour like Persian cuisine. I recommend trying it out. A lamb, or chicken, tagine is a great introduction. I got hooked when I visited South Morocco years ago.
@@vaazig O boy I think I will have to give that a go. I love a rich stew. I'll have to track down a good recipe. Your lucky to have been to Morocco and got the authentic stuff.
@@duncanhenry I have this book and it's great: www.goodreads.com/book/show/1512654.Tagine I used to have the larger book: www.booktopia.com.au/tagines-and-couscous-ghillie-basan/book/9781845979478.html but my sister shamelessly stole it. If you want a particular recipe I can take a photo of you have Twitter or another way of me sharing a pic.
Thanks again for watching. I hope you guys find this video informative and enjoyable. Leave me a comment if there is anything else/different you'd like to see. I always enjoy the feedback!
Caraway is a good addition as it's in harrisa.
Sounds delicious, my recommendation is to add harissa, pepper flakes , and most importantly to grind the meet with garlic together , it would make difference trust me
This sausage is FANTASTIC! I made it myself and I will be making it my entire life! My Son-in-law is a lamb producer so I kind of have a great benefit that way! Thank you for showing us this sausage!
looks great! i gotta say thanks to you i have ventured out and made my own jalapeno chedder brat! thanks for all the knowledge!
Ooo yum that sounds like a good combination. You are very welcome, I'm glad you found them useful.
Enjoy the Brats!
Awesome video, filled with details not a second wasted !
Just have to say, these look great!
Your videos are always very informative.
Well thank you very much, I hope you get around to trying them one day!
Hey man, thanks for getting around to it and I can't wait to try making my own! Great video as always and I'm looking forward to the next one :)
Your welcome, I hope you enjoy them when you get around to making them! Take care.
It's actually Tunisian and Moroccan. However if you have trader Joe's in Canada they do sell Tunisian Harissa. And the U is silent in Merguez.
Hey Jamal thank you for watching. Also thanks for the tip! I wish we had Trader Joe's up here. I am sure if I went looking I could find some Harissa.
@@duncanhenry it's on Amazon. Just make sure it's Tunisian or Moroccan.
Excellent video and I always enjoy want I could learn from you . Keep up the excellent tutorials and look forward for the one 👊🏻
Thank you very much! I appreciate it very much as always.
I worked in a French bistro that had a Merguez sandwich..Grilled sausage (tiny links in a sheep casing) Dijon, pomme frites and watercress..It’s the ultimate late night food❤🎉
عمل رائع ، شكرا على مجهودك . Great job , thank you
Just got 60lb or lamb to do and I think I will try this, one of your will turn out great and thanks for the recipe
I'm making this tomorrow!
great Vid again.
i've used your bacon recepie last week on lamb last week, the simplicity and amazing results is just amazing.
Thank you!!
I can't wait until I get my hands on some lamb to try your maple recipe.
I also have your pepperoni video in the works!
@@duncanhenry awesome, thank you!!
I 2ould love for you to make a rabbit sausage video. I make it every 6 month or so. But I have a fairly large rabbitry, so that is quite a benefit! But it makes some fantastic sausage!
Great video again Duncan! I was just looking to make this sausage and just trying to find a lamb supplier in Guatemala. There aren't many. Also, thanks for the tip to combine in beef to downplay a bit the stronger lamb flavor. Also looking forward to make my own Harissa as if you think its tough to find it in Canada, try finding Moroccan supplies in GT :)
Thank you David. Well that was good timing then haha! Yes your welcome, if you are having a tough time tracking down lamb you can substitute goat in as well.
Haha well I wish you luck on your supply hunt!
Maybe one day ill make it down to GT for a central American meat tour.
Hey neighbor you can also buy it off amazon
magnifico duncan te felicito por tu gran aporte cuando haces una receta de mortadela soy tu fans de venezuela
Muchas gracias señor. No puedo creer que haya gente viendo esto desde Venezuela. Haré todo lo posible para conseguirle una mortadela algún día.
Hey Duncan. So glad to have found your channel. I've been binge watching your videos and was curious what binder you use in your sausages , soy, milk powder, etc? Thanks for your hard work. 👍
Thank you very much! Glad you like it!
I use soy protein as a binder, you can use milk or Whey too though at the same amount.
Once again Duncan great tutorial and thanks for sharing the recipe! Unfortunately you didn't stuff into lamb casings though, so much better than collagen! Yep I know they're delicate but can you can do a video where you stuff sausage into lamb casing please?
You betcha Barry I have one coming up in March.
Seems similar to Mexican chorizo. Just substituting the pork for lamb. Ill have to give this one a try.
Ive done chorizo both fresh and smoked. It is a great sausage!
Yes actually quite similar. Mmm chorizo is a great sausage goes a long way in lots of dishes. Let me know what you think when you get it whipped up!
@@duncanhenry This week im doing bacon (from one of your videos) It's in the fridge now and I plan on smoking it next weeked. ;)
@@GrandpasPlace It's worth the wait. Let me know how it turns out.
For the Harissa paste, I use a Mexican Chilli colorado sauce mixed with a six oz can of tomato paste. Chilli Colaorodo sauce recipe is on youtube, and even in Canada, you can get the dried Chillis in the Mexican section or Mexican food store.
Hey Joseph, thank you! Could you share a link of your favorite, I'd really like to make some. I have been curious since I made this video.
Thanks in advance.
th-cam.com/video/RgCmOW1Qum8/w-d-xo.html
For the sausage recipe you have, I would not use as much water as he is using and I use tomato paste as a thickener, not flour. Play with it until you come up with a flavor you like that is thick as you like good luck.
You mentioned using coriander but not in recipe.
Hey there Paul, it is one of those spices you sometimes see sometimes don't see in Merguez.
I would use it in the range of 1g/kg to 7g/kg if you would like to incorporate it.
1g/kg would be subtle, 7g/kg would start to make your sausage taste relatable to a Boerewors style sausage.
Merguez are great. Moroccan food is great in general. I wonder what a tagine inspired sausage would have to be like.
Yes they have some great flavor combinations. If I am correct a tagine is sort of like a braised meat and veggie combination, is that right?
Yes, it's a very aromatic stew that is slow cooked. It usually combines flavour like sweet and sour like Persian cuisine.
I recommend trying it out. A lamb, or chicken, tagine is a great introduction. I got hooked when I visited South Morocco years ago.
@@vaazig O boy I think I will have to give that a go. I love a rich stew. I'll have to track down a good recipe.
Your lucky to have been to Morocco and got the authentic stuff.
@@duncanhenry I have this book and it's great: www.goodreads.com/book/show/1512654.Tagine
I used to have the larger book: www.booktopia.com.au/tagines-and-couscous-ghillie-basan/book/9781845979478.html but my sister shamelessly stole it.
If you want a particular recipe I can take a photo of you have Twitter or another way of me sharing a pic.
Can you freeze Merguez
Is there measurements for the coriander?
Whoops good catch I forgot to list it!
What kind of binder did you use?
soy protein binder.
@@duncanhenry how much did you use?
@@cecilaugust1839 10g per kg.
Thanks guy
If u put the recipe on a dry erase board, ALL of us can see it !!
its from Algeria not stupid Morocco
Tunisia, Algeria, Morocco. It's popular in all of those North Africa countries.
dont be salty lmao
Dude , watch the video and appreciate the man job / time , and keep the politic away
that's not how you pronounce it...
I apologize I don't get a lot of North African influence in Western Canada.