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- Brand: Россия
- Sku: Приправа для колбасок гриль "Мергез"
- Reward Points: 1
- Availability: In Stock
130 ₽
Price in reward points: 130
Main specifications
All specifications
Cooking method:
fry
Minced meat:
2 kg/pack
Nitrite salt required:
not
Prescription Availability:
there is
Recipe difficulty:
1 (из 3)
Recommended sausage casings: sheep mutton with a diameter of 22-24-26 mm.
With this seasoning, you can easily cook the famous Mergez sausages - thin long spicy-sharp grilled sausages. They are loved all over the world thanks to the original flavor combination of minced meat and spices. Hot aromatic sausages are served with grilled vegetables, scones with sauces.
Sausages Merges is extremely common in France. This dish of street fast food is so popular in France that it is already considered a national dish of French cuisine. By the way, the sausages themselves come from North Africa - Tunisia, Algeria, Morocco. They came to France with emigrants and refugees from the French colonies in the wake of the struggle for independence in the middle of the twentieth century. Since the main religion in the North of Africa is Islam, the recipe for making Mergez sausages is in line with Muslim traditions - lamb, beef, or their mixtures are used for minced meat and stuffed with mutton cooked minced meat. A distinctive feature of these tasty and juicy sausages is their aroma and taste. These are probably the most fragrant sausages among grilled sausages. Garlic, paprika, fennel, cumin, coriander, cayenne pepper and cinnamon are added to the sausage mincemeat. In their homeland, in North Africa, these sausages, in addition to being aromatic, are also quite sharp, since they add hot pepper paste to the minced meat. It is prepared from red hot pepper (the proportion of which in the finished paste is up to 50%), caraway seeds, smoked paprika, coriander, zira and garlic. To give the desired consistency, olive oil is added to the paste. This pasta gives an additional flavor to sausages, and the abundance of red pepper adds red color to the finished sausages, which is typical for them. In France, as a rule, spicy Harissa pasta is not added to minced meat; cayenne pepper is enough in the basic set of spices.
Since the Mergez sausages in French cuisine are relatively recent, there are no exact recipes, as, however, for Doner kebab in Germany (where, by the way, this dish is also considered Berlin cuisine) or for Shawarma in Russia. There are recommendations on the composition of minced meat, seasonings, cherries, methods of preparation and serving. In France, Mergez sausages are almost always lamb stuffed with minced meat, then grilled. In their historical homeland, sausages are made much less often, a popular local version resembles kebab (minced meat without shells, formed into elongated cutlets), also grilled.
With this seasoning, you can easily cook the famous Mergez sausages - thin long spicy-sharp grilled sausages. They are loved all over the world thanks to the original flavor combination of minced meat and spices. Hot aromatic sausages are served with grilled vegetables, scones with sauces.
Sausages Merges is extremely common in France. This dish of street fast food is so popular in France that it is already considered a national dish of French cuisine. By the way, the sausages themselves come from North Africa - Tunisia, Algeria, Morocco. They came to France with emigrants and refugees from the French colonies in the wake of the struggle for independence in the middle of the twentieth century. Since the main religion in the North of Africa is Islam, the recipe for making Mergez sausages is in line with Muslim traditions - lamb, beef, or their mixtures are used for minced meat and stuffed with mutton cooked minced meat. A distinctive feature of these tasty and juicy sausages is their aroma and taste. These are probably the most fragrant sausages among grilled sausages. Garlic, paprika, fennel, cumin, coriander, cayenne pepper and cinnamon are added to the sausage mincemeat. In their homeland, in North Africa, these sausages, in addition to being aromatic, are also quite sharp, since they add hot pepper paste to the minced meat. It is prepared from red hot pepper (the proportion of which in the finished paste is up to 50%), caraway seeds, smoked paprika, coriander, zira and garlic. To give the desired consistency, olive oil is added to the paste. This pasta gives an additional flavor to sausages, and the abundance of red pepper adds red color to the finished sausages, which is typical for them. In France, as a rule, spicy Harissa pasta is not added to minced meat; cayenne pepper is enough in the basic set of spices.
Since the Mergez sausages in French cuisine are relatively recent, there are no exact recipes, as, however, for Doner kebab in Germany (where, by the way, this dish is also considered Berlin cuisine) or for Shawarma in Russia. There are recommendations on the composition of minced meat, seasonings, cherries, methods of preparation and serving. In France, Mergez sausages are almost always lamb stuffed with minced meat, then grilled. In their historical homeland, sausages are made much less often, a popular local version resembles kebab (minced meat without shells, formed into elongated cutlets), also grilled.
SPECIFICATIONS
Cooking method
fry
Minced meat
2 kg/pack
Nitrite salt required
not
Recipe difficulty
1 (из 3)
Shelf life, days
24 months
Storage temperature, C°
not higher than +25°C
Country of Origin
Россия
EQUIPMENT (without additional options)
Prescription Availability
there is
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