Tom Earnshaw
This lamb merguez recipe by Tom Earnshaw is a bold, deeply savoury take on the North African-inspired sausage, made with lamb shoulder, neck and offal for exceptional richness and depth of flavour.
merguez
Mince all the ingredients together, making sure they are fridge cold when you start.
Add the liquids, bread crumbs and soaked quinoa and marinade for 12 hours.
Steam for approximately 70 minutes at 65 degrees.
Chill quickly.
When ready to cook, slice and pan fry and serve with ricotta, green sauce and anchovy to really appreciate it the most.
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