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Moroccan Onion Sausage
Casablanca — Mother recipe · en it
A delicious Casablanca-style sausage with a crispy exterior and a soft interior, seasoned with onions and traditional Moroccan spices.
⏱️ 30 min prep + 15 min cottura · 4 porzioni · media
Ingredients
- 400g of pork meat
- 200g of beef
- 2 onions, sliced thinly
- 2 tablespoons of ground ginger
- 1 tablespoon of cayenne pepper
- 1 tablespoon of black pepper
- 1 tablespoon of salt
- 1 tablespoon of cornstarch
- 100g of toasted bread, crumbled
- 1 egg
- 200g of empty sausage casings
- oil for frying
Method
- In a bowl, mix the meat, onions, ginger, cayenne pepper, black pepper, salt, cornstarch, and crumbled bread.
- Add the egg and mix well until a homogeneous consistency is achieved.
- Fill the empty sausage casings with the mixture, sealing the ends carefully.
- Make cuts along the entire length of the sausage to allow for expansion during cooking.
- Fry the sausage in hot oil until it is golden and crispy.
- Serve hot, perfect as an appetizer or as part of a main course.
The story
Originating from Casablanca, this sausage was developed to utilize the abundance of onions, a beloved ingredient in Morocco, and combined with local spices to create a unique flavor.
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