Ingredients
  • 1   1g Lamb Mince £nan
  • 2   1g Diced Lamb £nan
  • 3   100g Merguez Spice £nan
  • 4   100g Tomato Puree £nan
  • Total Ingredients Price:£nan
  • Total Weight:202g
  • Price per 100g:£nan
Instructions
  • Steps
  • 1  Add 50g of spice mix to the mince and mix well
  • 2  Coat the dice with the rest of the spice mix and tomato puree
  • 3  Put equal amounts of both mince and dice through the mincer with sausage attachment
  • 4  Tie in 15cm sausages
  • 5  Vac pac and sous vide at 67 degrees for 16 hours
Meta Data
  • Storage  fridge / vac packed /
Equipment
Custom Scaling

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