Lamm, Rind - April 25, 2023

Merguez with bulgur, spiced yoghurt and herbal power

Recipe Facts

Difficulty level:
medium ◉◉◉◎◎

Quantity for:
for 2 kg total quantity

Preparation time:
⧗ individual

Grilling time:
⧗ individual

Grill(s) & Equipment:
• Grill, meat grinder, cast iron pan

Ingredients:

• 1 kg lamb trimmings or lamb breast/neck
• 1 kg beef neck
• 40 g table salt
• 4 g white pepper, ground
• 20 g sweet paprika powder
• 1 g ground mace
(Mace)
• 1 g ground cardamom
• 1 g ground cinnamon
• 1g oregano
• 1 g ground ginger
• 2 g ground coriander
• 2 g ground cumin
• 3 garlic cloves, roughly chopped
• 6 g chilli flakes or harissa
paste (optional)
• 6–7 m sheep casings caliber 20/22 or 22/24

For the spiced yoghurt:
• 500 g Turkish yoghurt
• Spices as desired: chili, cumin, coriander
• Zest of 1 organic lime
• Honey
• Salt pepper

For the bulgur:
• 300 g bulgur (koftelik)
• 500 ml water
• 5 tbsp olive oil
• 1 tsp cumin
• ½ tsp salt
• 100 g tomato or
Tomato-pepper paste
• fresh herbs of your choice
(parsley, coriander) chopped
• some spring onions, chopped
• dried mint
• optional: pomegranate syrup, lime juice

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preparation

➊ Soak the intestines in lukewarm water for 30 minutes.
Cut the well-chilled meat into walnut-sized pieces. Mix the meat well with the salt and all the spices. Mince the mixture through the 3 mm disk and mix everything again.

➋ Slowly fill the casings with the largest possible nozzle and twist into 8-10 cm long sausages. Often the merguez are twisted into small sausages weighing around 40 g. It is best to let the sausages rest in the fridge for 1-2 hours before grilling.

➌ For the bulgur, bring 500 ml of water to the boil. Put the bulgur in a bowl and add a little more than half of the water. Close the bowl with a lid and leave to rest for 5 minutes. Then open it and add the olive oil, cumin, salt and tomato or tomato-pepper paste and mix everything with a fork.

➍ If necessary, you can add a little hot water if the bulgur is still too "rough". Now pimp the bulgur with fresh herbs of your choice and with spring onions and mint. Season with pomegranate syrup or lime juice for a gentle acidity.

➎ Season the Turkish yoghurt with spices, lime zest, honey, salt and pepper to taste. Grill the merguez (see Heiko's BBQ tip below) and serve with the bulgur and yoghurt.

Heiko's BBQ tip: "I usually grill raw sausages with indirect heat with the grill lid closed and not directly over the embers. This way the sausage cooks gently without bursting. Only when the sausage is almost done does it get its finish with roasted aromas directly over the embers."

Recipe by Heiko Brath

Anyone who has the first half of the popular sausage variety as their last name probably had a passion for sausage making from birth. FIRE&FOOD met Heiko Brath in his butcher's shop of the same name in Karlsruhe, which the innovative and grill-loving master butcher is now in the second generation of running. More : www.metzgerei-brath.de

Recipe from FIRE&FOOD issue 1/2023