Having skipped our annual April / May holiday I had to bring Europe to my home. These merguez sausages remind me of France and the amazing times we have spent there.
Regular readers will know that I have had a particular issue with my blog over the years. This was as a result of a supposed SEO expert who caused more havoc than good. In fact, the only positive to come out of this experience was that I learnt something new. Since he messed up every single one of my posts I have had to do a lot of editing. To make this easier for me I go into the inspiration I share at the end of each post and edit them. At one stage I added a recipe plugin to my blog and some recipes got lost. I had to edit these blog posts with a note that the recipe was missing in action. Also, when I started blogging I only wrote a brief note about the recipe. And I took photographs with my cell phone.
Not something I would recommend for a food blog as we tend to eat with our eyes first. Last August I changed the recipe plugin I use. It automatically converted my recipes for me, but each and every one needs to be checked. This is slightly tedious but it also means eventually all my recipes will look the same. Last week, while I was doing some editing, I saw a note saying a recipe had been lost during an update. Something made me search for it in the archive list, and there it was. It felt really good to find a recipe I had lost. My original intention had been to recreate it, but I don’t seem to have the time to redo recipes, and create new ones. Even though the photographs could do with some updating.
Click on the links for conversions and notes.
- 10 mls coriander seeds
- 5 mls cumin seeds
- 5 mls fennel seeds
- 5 mls salt
- 500 g lamb with 20% fat content, minced
- 2 cloves garlic, crushed
- 30 mls harissa
- 5 mls sweet paprika
- 2.5 mls ground cinnamon
- 1.25 mls cayenne pepper
- 30 mls olive oil
- 80 g fresh breadcrumbs
- sausage casings *
- Place the coriander, cumin and fennel seeds into a dry frying pan
- Toast of a low temperature until you can smell the spices
- Tip them into a mortar, add the salt and lightly grind with the pestle
- Place the minced lamb into a large mixing bowl
- Add the spices, garlic, harissa, paprika, cinnamon and cayenne
- Mix to combine then add the oil and breadcrumbs
- Mix to combine then set aside to rest for 30 minutes
- Using a sausage attachment on your stand mixer, slide the casings on
- Feed the mixed meat into the machine and fill your casings
- Once all the meat has been used up, set the sausages aside for at least 30 minutes to rest
- Cook as you would any sausage - we did ours on the BBQ
Inspiration published on Lavender and Lime June 22:
Do you go back and edit posts for SEO purposes?