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Merguez without meat, it's possible

Recette Merguez Vegetale

On International Meatless Day, here's proof that you no longer have to choose between wanting to cut down on your meat intake and a grilled sausage. Grégoire Kalt and Thomas Dufour make a perfect demonstration of it with this merguez recipe which looks like a sausage… without the bait . A texture and a taste to be mistaken.

Preparation:

Dip the bread in the warm liquid cream .
Grate the celeriac , potatoes and carrots .

Cut the peppers into very small cubes or chop them in a food processor.
In a saucepan, cook the carrots for about 35 minutes, the celeriac , the potatoes and the peppers over low heat with 20 g of butter and 2 tablespoons of water until the vegetation water has completely evaporated. .
In a food processor, mix the bread and cream , the tomato paste and the spices . Add the eggs , then the cooked vegetables and the cilantro .

Place the stuffing in the refrigerator for 1 hour.
Spread 40 cm of cling film on a work surface, place 2 tablespoons of stuffing in the middle and roll the edge of the film on top to obtain a very compact and airless sausage.

Close with a knot at each end. Repeat until you finish the stuffing .
Steam for 20 minutes. Drain and let cool in the film.

Heat in a pan with 30 g of butter , adding a crushed garlic clove , a sprig of thyme and a sprig of rosemary . Serve with a green salad and mashed potatoes with olive oil.


What if we ate less meat? by Thomas Dufour and Grégoire Kalt at Éditions Marabout, € 19.90.

Also discover Baieta's extraordinary pissaladière and diet-compatible potato pancakes .

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