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Harissa Sausage

Beef and Harissa Sausage

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The good ole' beef sausage that's a little spiced up.

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800 g beef, minced
200 g pork fat cut into 1 cm blocks
2 tsp (10 ml) freshly ground black pepper
1 tsp (5 ml) ground fennel
2 tsp (10 ml) smoked paprika
4 Tbsp (60 ml) ready made harissa paste
2 cloves garlic, peeled and crushed
salt 2-4 tsp (to taste)
100 g natural sausage casing  (they usually come in 1 kg bags, unless one has a connection at your local butchery)

Prepare the casings by rinsing through cold water. Let them lie in the water until the ingredients are mixed and ready to be stuffed.

Feed onto the filling machine as you require them until the mixture has been used up.

Mix all of the ingredients in a large bowl.

Fry a morsel off to taste. Add a little more of the spice or salt, to taste.

Fill the sausage cases and place in a cool fridge overnight. Twist into individual sausages.

Braai slowly over moderate coals.