Recipe for Mirkâs (Merguez Sausage)
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from An Anonymous Andalusian Cookbook (Andalusia, 13th c. - Charles Perry, trans.), entitled "Recipe for Mirkâs (Merguez Sausage)". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]


The Source Recipe
The original text of the recipe is as follows:

Recipe for Mirkâs (Merguez Sausage). It is as nutritious as meatballs (banâdiq) and quick to digest, since the pounding ripens its and makes it quick to digest, and it is good nutrition. First get some meat from the leg or shoulder of a lamb and pound it until it becomes like meatballs. Knead it in a bowl, mixing in some oil and some murri naqî', pepper, coriander seed, lavender, and cinnamon. Then add three quarters as much of fat, which should not be pounded, as it would melt while frying, but chopped up with a knife or beaten on a cutting board. Using the instrument made for stuffing, stuff it in the washed gut, tied with thread to make sausages, small or large. Then fry them with some fresh oil, and when it is done and browned, make a sauce of vinegar and oil and use it while hot. Some people make the sauce with the juice of cilantro and mint and some pounded onion. Some cook it in a pot with oil and vinegar, some make it râhibi with onion and lots of oil until it is fried and browned. It is good whichever of these methods you use.



Related Recipes
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Materials
The original recipe calls for the following ingredients: [edit this list as appropriate]

sausage
sheep
oil
pepper
coriander
suet
lavender
cinnamon
vinegar
mint
onions


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Procedure
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Bibliography

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Searchable index of "An Anonymous Andalusian Cookbook". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?anony:1>. Accessed on October 19, 2019, 7:24 am.




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