Weschenfelder Merguez Sausage Seasoning

BP75

Well-Known Member
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If you are looking for some bbq inspiration the Merguez seasoning from Weschenfelder comes highly recommended.

I made up these using only Roe venison mince.
Mix ratio
1 kg venison mince
33g seasoning
50 ml water

Mix well by hand until it all begins to bind then stuff into hog casings.
So long as you don’t cremate them on the bbq they don’t tend to dry out although adding some fatty lamb mince would probably make them a bit more forgiving with cooking.
 
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SussexSteve

Well-Known Member
Used one similar (hot Spanish) with and without 25% lamb mince. Delicious and works well also as a chipolata on a bbq for quick cooking
 

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willie_gunn

Well-Known Member
You will not be disappointed , leave them hang in chiller until they dry out as there is no rusk to absorb the moisture in mix .

Made up a batch yesterday.

5kg of venison, 2.5kg of lamb (shoulder and breast), 230g of seasoning and 350ml of chilled water.

Ended up with 99 sausages and 2 burgers.

We cooked the burgers last night for dinner - absolutely delicious!
 

J@son

Well-Known Member
If you want to make your own merguez mix, I can recommend the following which was given to me (years ago! I was on a butchery course at River Cottage) by a chef called Tim Maddens. I think it’s delicious!
  • 3 kg of coarsely minced meat of which 20% should be fat - suet (I.e. kidney fat is recommended but I am sure pork fat would be just as good)
  • 40 g of salt
  • 15 g ground coriander
  • 10 g ground caraway seeds
  • 15 g ground cumin
  • 4 cloves of garlic, crushed
  • 5 medium dried chillies, ground
  • 15 g of sweet paprika
  • Small amount of wine/water to achieve the correct consistency
...mix well. Simple!

Works for me every time.
 
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