. MERGUEZ (Mergès)
[COLOR=“Purple”][COLOR=“Blue”][SIZE=“4”][B]Merguez is an all-beef sausage that throughout the years has been one of the leading meat items served in all types of restaurants in many North African countries.
Various formulated ingredients, different qualities of raw materials and different processing variables utilized in the production of merguez sausages affect the overall quality of this popular product.
Prerigor meat is an excellent raw material for merguez manufacture. There is not much doubt that in hot climatic conditions, the use of prerigor meat is associated with reduced microbiological load of the product and is in full accordance with local habits and customer resistance to chilled or frozen meats.
FORMULATION No. 1
Basic ingredients for 100 kg
50 kg lean beef
35 kg beef trimmings
13 kg brisket fat
2 kg ice
Characteristic seasoning formula per 1 kg
20.0 g salt 2.0 g red pepper (hot) 0.4 g garlic, fresh 5.0 g onion
Casings
goat or sheep casings: narrow (16 to 18 mm) and narrow medium (18 to 20 mm).
FORMULATION No. 2
Basic ingredients for 100 kg
75 to 80 kg lean meat
20 to 25 kg fat
Characteristic seasoning formula per 1 kg
20.0 g salt
11.0 g spice mixture containing 4 parts ground pepper,
2 parts chili powder, 1 part monosodium glutamate,
1 part fresh garlic and 1 part red pepper.
Casings
goat or sheep casings: narrow (16 to 18 mm)
Processing and handling
The fat is run through a 4 mm plate while the meat ingredients are ground through an 8 mm plate of the grinder. An alternative is chopping in the cutter (without previous grinding) and mixing with the spices, salt and ice for 1 to 2 minutes. The mixture is then stuffed into animal casings.
Merguez sausages are twisted at regular intervals, producing links of 4 to 7 cm lengths.[/b][/size][/color][/color]