mergez

🥘 Ingredients

• cumin seeds 6 g
• fennel seed 6 g
• cinnamon 1 cm
• corriander seeds 6 g
• paprika 20 g
• smoked paprika 8 g
• roasted red pepper 150 g
• garlic cloves 25 g
• sugar 20 g
• curing salt 35 g
• mint 0.33 cup
• cilantro 0.67 cup
• milk powder 50 g
• harissa 20 g
• lamb shoulder 1 ½ kilo
• pork belly 400 g
• red wine 60 ml
• water 60 ml
• olive oil 30 ml

1. 1

   Toast cumin seeds , fennel seed , cinnamon , and corriander seeds Grind spices Mix with paprika , smoked paprika , roasted red pepper , garlic cloves , sugar , curing salt , chopped mint , chopped cilantro , milk powder and harissa Mix spice mixture with cubed lamb shoulder and pork belly Chill and grind though fine die. Add red wine , water , olive oil Mix with paddle for 1 minute Taste and adjust seasoning Stuff sausages and cook to internal 65°C