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Wild sheep Merquez
Posted: Sun Oct 02, 2016 15:13
Thanks to some fellows here for the recipe I made some wild sheep Merquez with the trim from my daughters sheep she harvested 2 weeks ago on our backpack hunt. It was fantastic with Spaetzle, and also fried some with potatoes and fresh homemade sauerkraut I just finished.
Posted: Sun Oct 02, 2016 16:12
Fatboyz, that is excellent looking sausage!
Merguez is the number one grilling sausage in France and becoming more popular on our continent. But when I served it at our Canada Day barbecue attended by 24 friends, most still have not heard of it!
I believe it is our divine mission to educate people about sausage and introduce them to the world of sausage!
There is so much more to it than fatty heavily salted supermarket breakfast sausage.
Did you use sheep casings or are those 28mm hog casings? And although you say that you used recipes from our forum, you probably made some adjustments, so posting the formulation and procedure here would be appreciated.
Posted: Sun Oct 02, 2016 16:46
Posted: Sun Oct 02, 2016 18:28
Thanks Red. This is the recipe I used.
Since wild sheep is so lean I added 10% pork back fat and 10% pork Butt. The casings are a sheep casing but they're quite small, like maybe a 19.
I had never heard of Marquez until I asked hereabout what to make with wild sheep. I really like it as a supper meal. Have made it several times and so has my daughter. Going to have to ration out the rest of it!
Posted: Fri Oct 28, 2016 14:19
Congratulations to your daughter!
Fatboyz - did that 20% fat addition make for a juicy sausage? I might try this with venison, just wondering what the fat content should be, and unsure of the desired texture. I killed a sheep last year, and it was about as lean as venison.
Posted: Sat Oct 29, 2016 12:03
The 20% was perfect. I would agree that it's about as lean as deer. It sure turned out awesome. Having to ration it out so we don't eat it too quick!