{"id":3583,"date":"2026-07-22T10:20:46","date_gmt":"2026-07-22T10:20:46","guid":{"rendered":"https:\/\/travelshelper.com\/es\/mundo-de-la-gastronomia\/platos-nacionales-argelinos\/merguez-argelinas\/"},"modified":"2026-07-22T10:20:46","modified_gmt":"2026-07-22T10:20:46","slug":"merguez-argelinas","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/es\/mundo-de-la-gastronomia\/platos-nacionales-argelinos\/merguez-argelinas\/","title":{"rendered":"Merguez argelinas"},"content":{"rendered":"\n<style>\n#recipe-es-merguez-spicy-algerian-sausages{\n  --gj-bg:#F6F5F1;           \n  --gj-card:#FFFFFF;\n  --gj-ink:#181A1B;          \n  --gj-ink-2:#5C6063;\n  --gj-amber:#B07E2B;        \n  --gj-amber-2:#8F6318;\n  --gj-amber-soft:#F1E7D2;\n  --gj-slate:#2B3A42;        \n  --gj-slate-deep:#1F2B32;\n  --gj-line:#E5E3DB;\n  --gj-line-2:#D6D3C8;\n  --gj-r:14px;\n  font-family:'Barlow',-apple-system,'Segoe UI',sans-serif;\n  font-weight:400;\n  color:var(--gj-ink);\n  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-webkit-print-color-adjust:exact;print-color-adjust:exact;\n  }\n  #recipe-es-merguez-spicy-algerian-sausages .gj-rail-t,\n  #recipe-es-merguez-spicy-algerian-sausages .gj-rail-stop b,\n  #recipe-es-merguez-spicy-algerian-sausages .gj-close .gj-serif{color:#000}\n  #recipe-es-merguez-spicy-algerian-sausages .gj-rail-stop span,\n  #recipe-es-merguez-spicy-algerian-sausages .gj-rail-sum,\n  #recipe-es-merguez-spicy-algerian-sausages .gj-close p{color:#222}\n  #recipe-es-merguez-spicy-algerian-sausages .gj-rail-sum{border-top-color:#ccc}\n  #recipe-es-merguez-spicy-algerian-sausages .gj-rail-track::before{background:#999}\n  #recipe-es-merguez-spicy-algerian-sausages .gj-rail-stop::before{border-color:#666;background:#fff}\n  #recipe-es-merguez-spicy-algerian-sausages .gj-ing-note{background:#fff;border:1px solid #ccc;color:#000}\n  \n  #recipe-es-merguez-spicy-algerian-sausages .gj-ing-group,\n  #recipe-es-merguez-spicy-algerian-sausages .gj-steps>li,\n  #recipe-es-merguez-spicy-algerian-sausages .gj-rail,\n  #recipe-es-merguez-spicy-algerian-sausages .gj-close,\n  #recipe-es-merguez-spicy-algerian-sausages .gj-nutri-row,\n  #recipe-es-merguez-spicy-algerian-sausages .gj-fact{break-inside:avoid}\n  #recipe-es-merguez-spicy-algerian-sausages .gj-sec h2,\n  #recipe-es-merguez-spicy-algerian-sausages .gj-stage{break-after:avoid}\n  \n  #recipe-es-merguez-spicy-algerian-sausages .gj-close::after{\n    content:\"travelshelper.com\";display:block;margin-top:12px;\n    font-size:9pt;letter-spacing:.05em;color:#666;\n  }\n}\n<\/style>\n<article id=\"recipe-es-merguez-spicy-algerian-sausages\" lang=\"es\">\n<p class=\"gj-eyebrow\">Cocina argelina <i>\u00b7<\/i> Parrilla magreb\u00ed <i>\u00b7<\/i> Receta<\/p>\n<h2 class=\"gj-h1\"><b>Merguez argelinas<\/b> de cordero con harissa <span class=\"gj-serif\">y especias tostadas<\/span><\/h2>\n<p class=\"gj-sub\">Salchichas frescas de cordero y ternera, intensamente rojas por la harissa y el piment\u00f3n, embutidas en tripa fina y asadas hasta quedar jugosas.<\/p>\n<div class=\"gj-facts\">\n<p class=\"gj-facts-top\"><span><i>Categor\u00eda:<\/i> <b>Plato principal de carne<\/b><\/span><span class=\"gj-sep\">\/<\/span><span><i>Cocina:<\/i> <b>Argelia<\/b><\/span><span class=\"gj-sep\">\/<\/span><span><i>Dificultad:<\/i> <b>Alta<\/b><\/span><\/p>\n<div class=\"gj-facts-grid\"><div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M3 18h18\"\/><path d=\"M4.5 18a7.5 7.5 0 0 1 15 0\"\/><path d=\"M12 6.7V5.4\"\/><circle cx=\"12\" cy=\"4.4\" r=\"1\" fill=\"currentColor\" stroke=\"none\"\/><\/svg><\/span><span class=\"gj-fact-l\">Rendimiento<\/span><span class=\"gj-fact-v\">12 salchichas, 6 porciones<\/span><\/div><div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><circle cx=\"12\" cy=\"13.5\" r=\"7\"\/><path d=\"M12 10v3.5l2.5 1.5\"\/><path d=\"M7 3.6 4.4 6\"\/><path d=\"M17 3.6 19.6 6\"\/><\/svg><\/span><span class=\"gj-fact-l\">Preparaci\u00f3n<\/span><span class=\"gj-fact-v\">45 min<\/span><\/div><div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M4 11h16\"\/><path d=\"M5.5 11v5.5a2.5 2.5 0 0 0 2.5 2.5h8a2.5 2.5 0 0 0 2.5-2.5V11\"\/><path d=\"M20 12.2h1.6\"\/><path d=\"M2.4 12.2H4\"\/><path d=\"M9.2 4.2c-.6.8-.6 1.7 0 2.6\"\/><path d=\"M12 3.6c-.6.8-.6 1.7 0 2.6\"\/><path d=\"M14.8 4.2c-.6.8-.6 1.7 0 2.6\"\/><\/svg><\/span><span class=\"gj-fact-l\">Cocci\u00f3n<\/span><span class=\"gj-fact-v\">15 min<\/span><\/div><div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M7 3h10M7 21h10\"\/><path d=\"M8 3c0 4 1.7 5.7 4 7 2.3-1.3 4-3 4-7\"\/><path d=\"M8 21c0-4 1.7-5.7 4-7 2.3 1.3 4 3 4 7\"\/><\/svg><\/span><span class=\"gj-fact-l\">Tiempo total<\/span><span class=\"gj-fact-v\">3 h<\/span><\/div><div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M12 3c1.1 3 4 4.6 4 8.2A4 4 0 0 1 8 11.2c0-1.4.5-2.4 1.3-3.2C10 9.4 11 8 12 3z\"\/><\/svg><\/span><span class=\"gj-fact-l\">Calor\u00edas<\/span><span class=\"gj-fact-v\">\u2248 430 kcal<\/span><\/div><\/div>\n<\/div>\n<figure class=\"gj-hero\"><img loading=\"lazy\" src=\"https:\/\/travelshelper.com\/es\/wp-content\/uploads\/2026\/07\/Merguez-Spicy-Algerian-Sausages-2.webp\" alt=\"Fuente ancha de merguez argelinas asadas con guindillas verdes y panes planos tostados\" width=\"1000\" height=\"562\" loading=\"lazy\" decoding=\"async\"><\/figure>\n<p class=\"gj-cap\">La tripa queda tensa y brillante, con marcas oscuras de parrilla; el corte muestra una mezcla fina y jugosa de carne y especias.<\/p>\n<div class=\"gj-sec\"><span class=\"gj-serif\">I.<\/span><h2>Una salchicha roja donde la grasa lleva las especias<\/h2><\/div>\n<div class=\"gj-intro\"><p>La merguez es una salchicha fresca del Magreb preparada con cordero, ternera o una mezcla de ambas carnes. En Argelia aparece en parrillas, bocadillos, cusc\u00fas y comidas informales. Su color rojo procede de la harissa y el piment\u00f3n, no de una curaci\u00f3n. Se cocina siempre antes de comer y se sirve caliente. La intensidad no depende solo de la guindilla: comino, cilantro, hinojo o alcaravea, ajo y pimienta forman un perfil profundo que debe seguir permitiendo reconocer el sabor de la carne.<\/p><p class=\"gj-pull\">La mezcla est\u00e1 lista para embutir cuando se vuelve pegajosa y mantiene unidos carne, agua y grasa.<\/p><p>La proporci\u00f3n de grasa es importante. Una mezcla demasiado magra produce una salchicha seca y quebradiza. Esta receta combina paletilla de cordero con ternera y conserva cerca de una cuarta parte de grasa total. Toda la carne se mantiene muy fr\u00eda. Las cuchillas, el cuenco y la embutidora tambi\u00e9n se enfr\u00edan. Cuando la grasa se ablanda durante el picado, se separa de la prote\u00edna y la textura final queda granulosa, con p\u00e9rdida de jugos en la parrilla.<\/p><p>Las especias enteras se tuestan brevemente y se muelen cuando est\u00e1n fr\u00edas. Ese paso libera aroma sin quemar los aceites. La harissa se mezcla con agua helada y ajo antes de entrar en la carne. Despu\u00e9s se amasa hasta que la masa queda pegajosa y se adhiere al guante; esa cohesi\u00f3n indica que las prote\u00ednas han ligado la grasa y el agua. Antes de embutir se fr\u00ede una cucharadita para comprobar sal, picante y equilibrio.<\/p><p>La tripa de cordero da el calibre estrecho caracter\u00edstico. Se llena sin exceso de presi\u00f3n y se forman enlaces de unos doce cent\u00edmetros. Las burbujas visibles se pinchan con una aguja limpia. Un reposo en fr\u00edo de dos horas permite que el condimento se distribuya y que la superficie se seque ligeramente. La salchicha no se deja a temperatura ambiente durante ese periodo. La carne cruda se manipula con utensilios separados y las superficies se lavan de inmediato.<\/p><p>En la parrilla se usa calor medio-alto, no llama directa continua. Las merguez se giran varias veces para que la tripa no reviente. El centro debe alcanzar 71 \u00b0C, temperatura segura para carne picada de cordero y ternera. Tras cinco minutos de reposo, los jugos se estabilizan. La presentaci\u00f3n de esta receta incluye panes planos y guindillas verdes asadas, como en las im\u00e1genes, aunque las salchichas siguen siendo el elemento principal.<\/p><p>La proporci\u00f3n de grasa influye de forma directa en la jugosidad. Una mezcla demasiado magra se vuelve seca y granulosa; una cantidad excesiva provoca llamaradas y merma. La carne y el equipo se mantienen muy fr\u00edos para que la grasa quede distribuida en part\u00edculas peque\u00f1as. El amasado termina cuando la masa se pega ligeramente al guante y deja fibras visibles al separarla. Tras el embutido, el reposo permite que la sal y las especias se repartan. En la parrilla, el giro frecuente forma una corteza fina sin vaciar los jugos.<\/p><p>Antes de servir, una salchicha se corta en diagonal para revisar el centro. La miga de carne debe verse unida y h\u00fameda, sin zonas rosadas blandas ni bolsas de grasa l\u00edquida bajo la tripa.<\/p><\/div>\n<div class=\"gj-rail\"><p class=\"gj-rail-t\">Cadena fr\u00eda y parrilla \u2014 cuatro controles<\/p><div class=\"gj-rail-track\"><div class=\"gj-rail-stop\"><b>0:00<\/b><span>Carne, grasa y equipo se enfr\u00edan antes del picado.<\/span><\/div><div class=\"gj-rail-stop\"><b>0:20<\/b><span>Harissa y especias se amasan hasta que la mezcla queda ligada.<\/span><\/div><div class=\"gj-rail-stop\"><b>0:45<\/b><span>La tripa se llena y los enlaces reposan dos horas en fr\u00edo.<\/span><\/div><div class=\"gj-rail-stop\"><b>2:45<\/b><span>Las salchichas se asan hasta 71 \u00b0C y reposan cinco minutos.<\/span><\/div><\/div><p class=\"gj-rail-sum\"><b>Receta en breve.<\/b> Las merguez se elaboran con cordero y ternera bien fr\u00edos, picados con una proporci\u00f3n suficiente de grasa. La mezcla se condimenta con harissa, piment\u00f3n, comino, cilantro, hinojo, ajo y cayena. Se a\u00f1ade agua helada y se amasa hasta obtener una masa pegajosa y cohesionada. Tras fre\u00edr una peque\u00f1a muestra para ajustar el saz\u00f3n, se embute en tripa fina de cordero y se forman doce salchichas. Reposan dos horas en el frigor\u00edfico y despu\u00e9s se asan a calor medio-alto, gir\u00e1ndolas con frecuencia. El centro debe alcanzar 71 \u00b0C. Se dejan reposar cinco minutos y se sirven con pan plano y guindillas asadas, sin perforarlas durante la cocci\u00f3n.<\/p><\/div>\n<div class=\"gj-ing-wrap\"><div class=\"gj-sec\"><span class=\"gj-serif\">II.<\/span><h2>Ingredientes<\/h2><\/div><div class=\"gj-ing-grid\"><div class=\"gj-ing-group\"><h3>Carne y condimentos<\/h3><ul><li><b>Paletilla de cordero, 800 g<\/b> \u2014 <em>con parte de su grasa<\/em><\/li><li><b>Carne de ternera, 200 g<\/b> \u2014 <em>aguja o falda<\/em><\/li><li><b>Harissa, 60 g<\/b> \u2014 <em>ajustar seg\u00fan picante<\/em><\/li><li><b>Ajo, 5 dientes<\/b> \u2014 <em>rallados<\/em><\/li><li><b>Piment\u00f3n dulce, 15 g<\/b> \u2014 <em>aporta color<\/em><\/li><li><b>Comino en grano, 2 cucharaditas<\/b> \u2014 <em>tostado y molido<\/em><\/li><li><b>Semillas de cilantro, 2 cucharaditas<\/b> \u2014 <em>tostadas y molidas<\/em><\/li><li><b>Semillas de hinojo, 1 cucharadita<\/b> \u2014 <em>tostadas y molidas<\/em><\/li><li><b>Cayena molida, \u00bd cucharadita<\/b> \u2014 <em>opcional seg\u00fan la harissa<\/em><\/li><li><b>Pimienta negra, 1 cucharadita<\/b> \u2014 <em>reci\u00e9n molida<\/em><\/li><li><b>Sal fina, 18 g<\/b> \u2014 <em>1,8 % del peso de carne<\/em><\/li><li><b>Agua helada, 60 ml<\/b> \u2014 <em>favorece la emulsi\u00f3n<\/em><\/li><\/ul><\/div><div class=\"gj-ing-col\"><div class=\"gj-ing-group\"><h3>Para embutir y asar<\/h3><ul><li><b>Tripa de cordero, 3 metros<\/b> \u2014 <em>enjuagada y remojada seg\u00fan el proveedor<\/em><\/li><li><b>Aceite de oliva, 10 ml<\/b> \u2014 <em>para la parrilla<\/em><\/li><\/ul><\/div><div class=\"gj-ing-note\"><b>Sustituciones y al\u00e9rgenos.<\/b> Al\u00e9rgenos: la receta base no contiene los principales al\u00e9rgenos declarables, pero debe revisarse la etiqueta de la harissa. El pan opcional de servicio contiene gluten. La tripa se compra a un proveedor fiable y se mantiene refrigerada.<\/div><\/div><\/div><\/div>\n<div class=\"gj-steps-wrap\"><div class=\"gj-sec\"><span class=\"gj-serif\">III.<\/span><h2>Preparaci\u00f3n paso a paso<\/h2><\/div><p class=\"gj-stage\">Picado y embutido<\/p><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Enfriar<\/p><p class=\"gj-step-x\">Cortar las carnes en cubos de 2 cm y congelar 25 minutos, hasta que est\u00e9n firmes pero no s\u00f3lidas. Enfriar el molino y el cuenco.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Tostar y moler<\/p><p class=\"gj-step-x\">Tostar comino, cilantro e hinojo 60\u201390 segundos en sart\u00e9n seca. Enfriar y moler. Mezclar con piment\u00f3n, cayena, pimienta y sal.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Picar y amasar<\/p><p class=\"gj-step-x\">Picar la carne con disco de 6 mm. A\u00f1adir especias, harissa, ajo y agua helada. Amasar 3\u20134 minutos hasta que la mezcla est\u00e9 pegajosa y ligada.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Probar el saz\u00f3n<\/p><p class=\"gj-step-x\">Fre\u00edr una cucharadita de mezcla hasta 71 \u00b0C, probar y ajustar picante. Mantener el resto sobre hielo.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Embutir<\/p><p class=\"gj-step-x\">Llenar la tripa sin tensarla en exceso. Formar 12 enlaces de 11\u201312 cm, pinchar burbujas y refrigerar 2 horas en una bandeja.<\/p><\/div><\/li><\/ol><p class=\"gj-stage\">Parrilla<\/p><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Preparar la parrilla<\/p><p class=\"gj-step-x\">Calentar la parrilla a intensidad media-alta, limpiar la rejilla y pincelarla con el aceite. Dejar una zona sin llama directa para controlar los brotes de grasa.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Asar las merguez<\/p><p class=\"gj-step-x\">Pincelar la parrilla con aceite y cocinar las salchichas a calor medio-alto 10\u201315 minutos, girando cada 2 minutos. Evitar llamas directas.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Comprobar y reposar<\/p><p class=\"gj-step-x\">Retirar cuando el centro alcance 71 \u00b0C. Reposar 5 minutos antes de cortar o servir.<\/p><\/div><\/li><\/ol><\/div>\n<div class=\"gj-prose\"><div class=\"gj-sec\"><span class=\"gj-serif\">IV.<\/span><h2>Servicio, conservaci\u00f3n y variaciones<\/h2><\/div><h3>Servicio<\/h3><p>Se sirven dos salchichas por persona con pan plano y guindillas asadas. Pueden acompa\u00f1arse con ensalada de tomate, cebolla o una salsa de yogur, aunque la guarnici\u00f3n no debe ocultar las especias de la carne.<\/p><h3>Conservaci\u00f3n y recalentado<\/h3><p>Las merguez crudas se conservan 1 d\u00eda refrigeradas o 2 meses congeladas. Cocidas, duran 3 d\u00edas a 4 \u00b0C o menos. Se recalientan en sart\u00e9n con tapa hasta 74 \u00b0C. Nunca se dejan a temperatura ambiente m\u00e1s de 2 horas.<\/p><h3>Variaciones y sustituciones<\/h3><p>Puede usarse solo cordero, siempre con suficiente grasa. La alcaravea reemplaza al hinojo para un perfil distinto. Una harissa muy salada obliga a reducir la sal a\u00f1adida. Sin embutidora, la mezcla puede formarse en cilindros y asarse como salchicha sin tripa, aunque la textura cambia.<\/p><h3>Equipo y notas de cocina<\/h3><p>Molino, embutidora y term\u00f3metro son las herramientas clave. Si la mezcla supera 10 \u00b0C durante el trabajo, se enfr\u00eda antes de continuar. No se perforan las salchichas en la parrilla. La prueba de saz\u00f3n se cocina por completo y se realiza antes de llenar la tripa.<\/p><\/div>\n<div class=\"gj-nutri\"><div class=\"gj-sec\"><span class=\"gj-serif\">V.<\/span><h2>Valores nutricionales por porci\u00f3n<\/h2><\/div><dl class=\"gj-nutri-row\"><div><dt>Calor\u00edas<\/dt><dd>\u2248 430 kcal<\/dd><\/div><div><dt>Carbohidratos<\/dt><dd>\u2248 4 g<\/dd><\/div><div><dt>Prote\u00ednas<\/dt><dd>\u2248 32 g<\/dd><\/div><div><dt>Grasas<\/dt><dd>\u2248 33 g<\/dd><\/div><div><dt>Fibra<\/dt><dd>\u2248 1 g<\/dd><\/div><div><dt>Sodio<\/dt><dd>\u2248 940 mg<\/dd><\/div><\/dl><p class=\"gj-nutri-cap\"><b>Porci\u00f3n de referencia:<\/b> 2 salchichas, sin pan. <b>Al\u00e9rgenos:<\/b> posibles trazas seg\u00fan la harissa; gluten si se sirve con pan. Valores aproximados calculados con referencias est\u00e1ndar; pueden variar por marcas, absorci\u00f3n, recorte y tama\u00f1o final.<\/p><\/div>\n<div class=\"gj-close\"><p class=\"gj-serif\">Especias intensas, carne fr\u00eda y una parrilla sin llamas.<\/p><p>La merguez casera exige orden y temperatura controlada, pero permite ajustar el picante y la grasa con precisi\u00f3n. Una emulsi\u00f3n bien ligada conserva los jugos, mientras el giro frecuente dora la tripa sin romperla. El resultado debe ser firme al corte, jugoso y claramente arom\u00e1tico.<\/p><\/div>\n<\/article>\n<script type=\"application\/ld+json\" id=\"recipe-schema-es-merguez-spicy-algerian-sausages\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Merguez argelinas de cordero con harissa y especias tostadas\",\n  \"description\": \"Salchichas frescas de cordero y ternera, intensamente rojas por la harissa y el piment\u00f3n, embutidas en tripa fina y asadas hasta quedar jugosas.\",\n  \"inLanguage\": \"es\",\n  \"image\": [\n    \"https:\/\/travelshelper.com\/es\/wp-content\/uploads\/2026\/07\/Merguez-Spicy-Algerian-Sausages-3.webp\",\n    \"https:\/\/travelshelper.com\/es\/wp-content\/uploads\/2026\/07\/Merguez-Spicy-Algerian-Sausages.webp\",\n    \"https:\/\/travelshelper.com\/es\/wp-content\/uploads\/2026\/07\/Merguez-Spicy-Algerian-Sausages-2.webp\"\n  ],\n  \"author\": {\n    \"@type\": \"Organization\",\n    \"@id\": \"https:\/\/travelshelper.com\/#organization\",\n    \"name\": \"Travel S Helper\",\n    \"url\": \"https:\/\/travelshelper.com\"\n  },\n  \"recipeCuisine\": \"Argelia\",\n  \"recipeCategory\": \"Plato principal de carne\",\n  \"cookingMethod\": \"Embutido y parrilla\",\n  \"keywords\": \"receta de merguez argelinas, salchichas de cordero con harissa, mezcla de especias para merguez, merguez caseras a la parrilla, embutido magreb\u00ed picante\",\n  \"prepTime\": \"PT45M\",\n  \"cookTime\": \"PT15M\",\n  \"totalTime\": \"PT3H\",\n  \"recipeYield\": \"12 salchichas, 6 porciones\",\n  \"nutrition\": {\n    \"@type\": \"NutritionInformation\",\n    \"calories\": \"430 kcal\",\n    \"carbohydrateContent\": \"4 g\",\n    \"proteinContent\": \"32 g\",\n    \"fatContent\": \"33 g\",\n    \"fiberContent\": \"1 g\",\n    \"sodiumContent\": \"940 mg\",\n    \"servingSize\": \"2 salchichas, sin pan\"\n  },\n  \"recipeIngredient\": [\n    \"Paletilla de cordero, 800 g\",\n    \"Carne de ternera, 200 g\",\n    \"Harissa, 60 g\",\n    \"Ajo, 5 dientes\",\n    \"Piment\u00f3n dulce, 15 g\",\n    \"Comino en grano, 2 cucharaditas\",\n    \"Semillas de cilantro, 2 cucharaditas\",\n    \"Semillas de hinojo, 1 cucharadita\",\n    \"Cayena molida, \u00bd cucharadita\",\n    \"Pimienta negra, 1 cucharadita\",\n    \"Sal fina, 18 g\",\n    \"Agua helada, 60 ml\",\n    \"Tripa de cordero, 3 metros\",\n    \"Aceite de oliva, 10 ml\"\n  ],\n  \"recipeInstructions\": [\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Picado y embutido\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Enfriar\",\n          \"text\": \"Cortar las carnes en cubos de 2 cm y congelar 25 minutos, hasta que est\u00e9n firmes pero no s\u00f3lidas. 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