Wild sheep Merquez
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.
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.
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.
-
Butterbean
- Moderator
- Posts:1955
- Joined:Mon Mar 05, 2012 04:10
- Location:South Georgia
Thanks Red. This is the recipe I used.
http://www.meatsandsausages.com/sausage-recipes/merguez
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!
http://www.meatsandsausages.com/sausage-recipes/merguez
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!
