Ingredient and Portion
Merguez Sausages
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From Chef Adrian Richardson of the Asian Food Channel Submit
These are a great type of Middle Eastern Sausage with Beef and Lamb and plenty of Spices.
Makes 6 to 8 Sausages
Makes 6 to 8 Sausages
800g beef chuck or blade, chilled (NOT LEAN)
200g lamb shoulder (de-boned), chilled (NOT LEAN)
2 tablespoons sweet paprika
1 teaspoon dried chilli flakes
1 teaspoon cumin seeds, toasted and ground
1 teaspoon ground allspice
1/2 teaspoon ground cinnamon
2 cloves, ground
1 cup roughly chopped coriander Leaves
3 garlic cloves, crushed
1 tablespoon salt
2 teaspoons dried mint
16g salt
120g currants
Several meters of natural lambs sausage casing approximately 2 to 3cm in diameter (or 2 to 3 kg of lamb caul fat)
200g lamb shoulder (de-boned), chilled (NOT LEAN)
2 tablespoons sweet paprika
1 teaspoon dried chilli flakes
1 teaspoon cumin seeds, toasted and ground
1 teaspoon ground allspice
1/2 teaspoon ground cinnamon
2 cloves, ground
1 cup roughly chopped coriander Leaves
3 garlic cloves, crushed
1 tablespoon salt
2 teaspoons dried mint
16g salt
120g currants
Several meters of natural lambs sausage casing approximately 2 to 3cm in diameter (or 2 to 3 kg of lamb caul fat)
Seasoning
For the Aioli to be served with the sausages:
Makes 1 1/2 cups
200g potatoes peeled and mashed
4 garlic cloves
1/2 teaspoon salt
2 free range egg yolks
Juice of 1/2 lemon
1 1/2 cups olive oil
Pinch of freshly ground white pepper
For the Tabbouleh:
Serves 4
2 cups chopped parsley
2 springs onions finely sliced
3 tablespoons cooked cous cous
2 Roma tomatoes, seeds removed and finely diced
1/4 cup mint leaves, picked and roughly chopped
Juice of 2 lemons
1/4 cup extra virgin olive oil
Salt and pepper
Makes 1 1/2 cups
200g potatoes peeled and mashed
4 garlic cloves
1/2 teaspoon salt
2 free range egg yolks
Juice of 1/2 lemon
1 1/2 cups olive oil
Pinch of freshly ground white pepper
For the Tabbouleh:
Serves 4
2 cups chopped parsley
2 springs onions finely sliced
3 tablespoons cooked cous cous
2 Roma tomatoes, seeds removed and finely diced
1/4 cup mint leaves, picked and roughly chopped
Juice of 2 lemons
1/4 cup extra virgin olive oil
Salt and pepper
Method
1. In a mortar and pestle, pound the garlic to a smooth paste with the salt.
2. Spoon the paste into a food processor with the egg yolks and lemon juice and process until smooth and creamy.
3. With the motor running add the olive oil a few drops at a time, until the mayonnaise emulsifies and thickens. Increase to a slow, steady steam until it has been incorporated. Place in bowl and whisk in potato.
4. Taste the aioli and adjust the seasonings and acid levels to your liking. If it is too thick, add a little water.
For the Aioli:
1. In a mortar and pestle, pound the garlic to a smooth paste with the salt.
2. Spoon the paste into a food processor with the egg yolks and lemon juice and process until smooth and creamy.
3. With the motor running add the olive oil a few drops at a time, until the mayonnaise emulsifies and thickens. Increase to a slow, steady steam until it has been incorporated. Place in bowl and whisk in potato.
4. Taste the aioli and adjust the seasonings and acid levels to your liking. If it is too thick, add a little water.
For the Tabbouleh:
1. Mix all, season and serve.
2. Spoon the paste into a food processor with the egg yolks and lemon juice and process until smooth and creamy.
3. With the motor running add the olive oil a few drops at a time, until the mayonnaise emulsifies and thickens. Increase to a slow, steady steam until it has been incorporated. Place in bowl and whisk in potato.
4. Taste the aioli and adjust the seasonings and acid levels to your liking. If it is too thick, add a little water.
For the Aioli:
1. In a mortar and pestle, pound the garlic to a smooth paste with the salt.
2. Spoon the paste into a food processor with the egg yolks and lemon juice and process until smooth and creamy.
3. With the motor running add the olive oil a few drops at a time, until the mayonnaise emulsifies and thickens. Increase to a slow, steady steam until it has been incorporated. Place in bowl and whisk in potato.
4. Taste the aioli and adjust the seasonings and acid levels to your liking. If it is too thick, add a little water.
For the Tabbouleh:
1. Mix all, season and serve.
Tips
Tabbouleh is one of Chef Adrian Richardson's favourites. “One of my all time favourite salads, fresh, tasty and very, very healthy. I use couscous instead of burgle wheat. It is softer and quicker to get ready; burgle needs to be soaked. Tabbouleh is best made just before you serve.”
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