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Recipe For Mirkâs (merguez sausage)


This is an excerpt from An Anonymous Andalusian Cookbook
(Andalusia, 13th c. - Charles Perry, trans.)
The original source can be found at David Friedman's website

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.

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