العربية
To prepare Merguez Sausage Recipe you'll need:
* One packet of merguez sausage recipe
* 600 grams (ml) (3 cups) of cold water
* 5 kg ground meat
* A suitable amount of natural casings
Recipe
1. Preparing the Solution:
- Dissolve the contents of the packet in 600 grams of cold water (3 cups).
- Let the solution sit for two minutes to blend well.
2. Mixing the Ingredients:
- Add the solution to 5 kg of ground meat.
- Mix the ingredients well to ensure uniformity. You can grind the seasoned meat again to ensure a homogeneous product.
3. Stuffing:
- Stuff the seasoned meat into the casings.
- Let the sausage sit until it firms up.
Tips and Tricks
• Firming the Meat: It is recommended to cut the fresh meat and freeze it at a temperature not lower than -5 degrees Celsius for 4 hours before grinding.
• Using Crushed Soybeans: If you want to use crushed soybeans, grind them with the meat twice (before and after seasoning).
• Preparing Crushed Soybeans: Soak every 1 kg of dried crushed soybeans in 2 kg of water and leave them to soak for 12 hours before use.
Ingredients
- Salt -Spice Mix (Pepper - Coriander - Cumin - Other Seasonings) - Starch - Dried Vegetables - Sugar - Flavor Enhancer Monosodium Glutamate E621 - E451 -*E129 - *E110
Allergens
- Starch
| Fact | Gram | Percent |
|---|---|---|
| Total Fats | 0.02 g | 0.26% |
| soduim | 0.08 g | 3.48% |
| Carbohydrate | 4 g | 1.45% |
| Fiber | 0.24 g | 0.86% |
| Protein | 0.4 g | 0.8% |
| Saturated Fat | 0.01 g | 0.03% |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
