Prawn merquez
Merquez is a typical North African sausage made from lamb or beef that is flavoured with harissa. Other ingredients can also be added such as cumin, sweet pepper, garlic, olive oil, and pepper. In this version of the dish, we make the merquez with prawns instead of meat but the flavours remain the same!
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Ingredients
|
800 |
g |
king prawns, cleaned |
|
450 |
g |
whitefish |
|
3 |
|
eggs |
|
100 |
ml |
milk |
|
60 |
g |
white bread, without crusts |
|
1 |
tbsp |
breadcrumbs |
|
2 |
cloves |
garlic |
|
7 |
g |
cumin |
|
7 |
g |
pimenton (smoked paprika) |
|
2 |
g |
oregano |
|
1/2 |
g |
chilli flakes |
|
7 |
g |
ground paprika |
|
As needed: |
|
salt |
|
|
|
Sheep casings |
Preparation method
- Rinse the sheep casings thoroughly under cold running water and set aside in water.
- Push the king prawns through the coarse plate (10mm) of a mincer and place on ice.
- Push the whitefish through the coarse plate (10mm) of a mincer once and then through the fine plate (3mm) twice and mix with the prawns.
- Make a panade from the milk, egg, bread, and breadcrumbs.
- Crush and finely chop the garlic and then add it to the panade.
- Also dissolve the other flavour enhancers in the mixture (except for the salt).
- Mix everything together and season with the salt.
- Set aside in the refrigerator overnight to allow the flavours to infuse.
- Fill the sausage stuffer with the farce and slide the intestine over the tube.
- Make the sausages to the required size.
- Plump up the sausages in a Roner set to 60°C for approx. 20 minutes.
- Leave to rest in the refrigerator for one day.
Serving suggestions
- Serve with harissa, a spicy North African sauce.
- As part of a composition, with components of couscous, coriander, and pomegranate.
- As part of a composition, with components of aubergine and lamb’s meat.