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Morrocan Spice

Portion Sizes: 500g/1kg
Price: 120 per kg
Print Recipe

Ingredients
  

  • 1 700 g / 70% Ostrich Meat (lean, minced)
  • 1 200 g / 20% Beef or Lamb Fat (halal-certified)
  • 1 100 g / 10% Crushed Ice/Chilled Water
  • 1 20 g / 2% Salt
  • 1 10 g / 1% Garlic (minced)
  • 1 30 g / 3% Harissa Paste
  • 1 10 g / 1% Smoked Paprika
  • 1 5 g / 0.50% Ground Cumin
  • 1 5 g / 0.50% Coriander Powder
  • 1 5 g / 0.50% Chili Flakes
  • 1 3 g / 0.30 % Lemon Zest
  • 1 10 g / 1% Fresh Mint (finely chopped)

Instructions
 

  • Prepare the Sausages: If you like, you can prick the sausages lightly with a fork to prevent them from bursting during cooking.
  • Heat the Pan: In a skillet, heat olive oil over medium heat.
  • Cook the Sausages: Add the sausages to the pan and cook for about 8-10 minutes, turning them every 2 minutes to ensure they are evenly browned and cooked through.
  • Optional - Add Aromatics: If you're using onions and garlic, add them to the pan halfway through cooking the sausages. Stir occasionally until the onions are softened.
  • Check for Doneness: Ostrich sausages are typically lean, so make sure they’re cooked through but not overdone (interior temperature should reach 160°F or 71°C).
  • Rest: Let the sausages rest for a few minutes before serving.
  • Serve & Enjoy: Pair with mashed potatoes, sautéed vegetables, or a fresh salad for a simple meal.