How to Make Merguez Sausage

MERGUEZ / French BBQ Sausage, Fresh sausage type, coarse mixture

INGREDIENTS

meguez sausageRaw materials: (calculated for 10 kg batch)
40.00 % Beef meat trimmings 4.000 kg
35.00 % Mutton meat trimmings 3.500 kg
10.00 % Beef muscle and brisket fat 1.000 kg
5.00 % Mutton fats 0.500 kg
5.00 % Green pepper, fresh 0.500 kg
5.00 % Onions, fresh 0.500 kg

Additives:
(per kg of raw materials) (total for 10 kg)
15.0 g Common salt (refined) 150.00 g

Seasonings:
(per kg of raw materials) (total for 10 kg)
2.0 g Black pepper, ground 20.00 g
1.0 g Chilli, ground 10.00 g
5.0 g Garlic, fresh 50.00 g

PROCESSING

  • CUT Fresh meats and fats into small pieces
  • GRIND Meat and onions 13 mm, muscle and brisket fat 5 mm
  • MIX Ground meat and fat with seasonings
  • GRIND Meat/seasonings mixture 5 mm
  • STUFF Into natural sheep casings (22-24 mm)
  • PORTION Link to sausages of desired size (60-100 g)
  • STORE Below +4°C, shelf life < 4 days
  • PREPARE Fry in a frying pan or roast on a grill

Gunter Heinz & Peter Hautzinger – Meat Processing Technology

How to Make Mutton Salami Sausage

MUTTON SALAMI / Medium-term ripened raw sausage
(Raw-fermented sausage type, coarse mixture)

INGREDIENTS
Raw materials: (calculated for 10 kg batch)
80.00 % Mutton meat without tendons, fresh 8.000 kg
20.00 % Beef fat, fresh 2.000 kg

Additives:
(per kg of raw materials) (total for 10 kg)
22.00 g Nitrite curing salt 220.00 g

Seasonings:
(per kg of raw materials) (total for 10 kg)
2.00 g Black pepper, ground 20.00 g
1.00 g White pepper corns 10.00 g
0.50 g Cardamom, ground 5.00 g
1.00 g Fresh garlic 10.00 g

PROCESSING

  1. CUT Meat and fat into small pieces and keep at –4°C
  2. MIX Frozen meat and fat pieces and seasonings
  3. GRIND Meat/seasonings mixture 5 mm
  4. STUFF Natural sheep or beef casings (28-34 mm)
  5. PORTION Link into sausages of desired size (60-100 g)
  6. RIPEN 3-5 days at +20°C
  7. SMOKE Cold smoke (<+22°C) for 6 hrs. on day 2/5
  8. (weight loss 30-35 %)
  9. STORE In a dry and cool place (below + 25°C)

Gunter Heinz & Peter Hautzinger – Meat Processing Technology