1. coarsely chop the meat and onions. Grind cumin, pepper, garlic and coriander. Put everything in a large enough bowl. Add salt and the remaining spices, pour the vinegar, mix and leave in the refrigerator for one night.
2. the following day, work the mixture well repeatedly and fill in the casings, without pressing too much (otherwise they could burst during cooking), making sure that the ends are well closed. Make a knot every 10 cm. Cook on the embers and taste hot with baguette or possibly white bread.
Info: Habanero chilies are rather untypical for North Africa, but that’s what the original recipe from France says. You can take just as less hot peperonis from the supermarket. On it but a little bit more of it.
Tip: Stock up on high-quality spices – it pays off!
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