never buy Chipolatas or merguez sausages. just make them into meatballs at home! there will make perfect tasty Christmas snack or nibbles.

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📖FRENCH CULINARY TERM GUIDE: https://bit.ly/3G7yZ7B

🧅🥕INGREDIENTS🥕🧅

Chipolatas (for 700 grams mixture):
500 grams lean pork shoulder meat
170 grams hard pork fat (fat back)
10 grams salt
2 grams black pepper ( freshly but coarsely grinded)

Merguez (for 1 kg mixture)
300 grams lean lamb meat
300 grams lean beef
250 grams lamb hard fat
10 mint leaves.
12 grams salt
20 grams harissa paste
2 grams black ((coarsely grinded)
2 garlic cloves ( pressed)
3 grams cumin powder
3 grams paprika powder (sweet)
2 grams cayenne pepper
8 grams Moroccan spices ( ras el Hanout)
60 ml olive oil
50 ml water

Tips: you can cook these in the oven but I had better results after the video using a frying pan. no added fat is necessary when pan frying. the lamb meatballs should be kept slighltyt undercooked to keep the juiciness. The pork meatballs should take 7 to 10 minutes to cook and must be cooked through.

Pair with mustard and harissa as dipping sauces .

This is what a couscous is in France: https://en.wikipedia.org/wiki/Couscous




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