Merguez Lamb Sausage



Recipe Preparation

Wash hands.

1. Place all ingredients in the chilled stainless-steel bowl of an electric mixer fitted with a chilled paddle attachment. Mix on low speed until blended. Do not overmix.

2. Spread out in two chilled stainless-steel hotel pans. Cover and refrigerate for 24 hours. CCP: Refrigerate at 41°F or below.

To prepare à la carte:

Wash hands.

Patty into desired-size portions. Place on an oiled, heated flat griddle or in a nonstick sauté pan. Cook until just cooked through.

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