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Moroccan Garlic Sausage
Casablanca — Mother recipe · en it
A delicious Moroccan saffron sausage seasoned with garlic, adding a touch of aromatic richness and fragrance.
⏱️ 15 min prep + 15 min cottura · 4 porzioni · media
Ingredients
- 400g of ground meat
- 2 tablespoons of sugar
- 2 tablespoons of saffron powder
- 4-5 garlic cloves, crushed
- 1 tablespoon of salt
- 1/2 teaspoon of black pepper
- 2 tablespoons of olive oil
- 1 tablespoon of red wine vinegar
- 1 tablespoon of cedar powder
- 1 tablespoon of coriander powder
Method
- In a bowl, mix the ground meat, sugar, saffron, crushed garlic, salt, and black pepper.
- Add olive oil and red wine vinegar, mixing well to incorporate the seasonings.
- Form the sausages using a sausage stuffer or a plastic bag, ensuring they are well filled and sealed.
- Let the sausages rest in the refrigerator for at least 2 hours to allow the flavors to fully penetrate.
- Fry the sausages in a pan with a little oil over medium heat, turning regularly until well cooked.
- Serve hot with a sprinkle of cedar and coriander powder for added fragrance.
The story
In Casablanca, Morocco, garlic sausage is a traditional dish found in local markets and home kitchens, prepared with local ingredients and unique aromatics.
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