LAMB-AND-SAUSAGE COUSCOUS
Make and share this Lamb-and-sausage Couscous recipe from Food.com.
Provided by Dancer
Categories Lamb/Sheep
Time 2h25m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 325 degrees.
- Pat the meat dry and sprinkle with salt and pepper as desired.
- Heat the oil in a large covered casserole or dutch oven over high heat on top of the stove.
- Add the meat, without crowding, in batches if necessary, and brown well on all sides.
- Remove pieces to a plate as they are done and reserve.
- Repeat until all meat is browned.
- Do not pour off fat.
- Replace the casserole over medium heat.
- Add the onion, carrots, celery and tomato paste.
- Cook, stirring occasionally, 5 minutes.
- Use your spoon to loosen and dissolve the brown bits stuck to the bottom of the casserole.
- Add flour and cook, stirring, an additional minute.
- Add wine, meat (and any juices on the plate), stock, cayenne and cumin.
- Cover, bring to a boil and place in the oven for 1 1/4 hours, or until meat is tender.
- Meanwhile, combine sausage and zucchini in an ovenproof dish, cover and place in the oven until sausages are cooked, about 20 minutes.
- Follow directions on the back of the box and cook the couscous.
- Remove stewed lamb and the sausage/vegetable mixture from the oven.
- Using a slotted spoon, remove the meat from the sauce and place it in a serving bowl.
- Pour off and discard any excess fat from the sausages and add sausages and vegetables to the lamb.
- Pour the thin gravy through a fine strainer into the serving bowl and discard the vegetables and spices that remain in the strainer.
- To serve, place the couscous in another serving dish.
- Pour the broth into a pitcher or soup tureen.
- Encourage guests to place couscous in their soup bowl, top with the meat and vegetables and moisten with soup.
SPICY LAMB AND MINT SAUSAGE
Provided by Michael Symon : Food Network
Time 1h45m
Yield 15 six-inch links
Number Of Ingredients 15
Steps:
- Combine the lamb, pork fatback, mint, chipotles, chives, black pepper, orange zest and 2 tablespoons salt in a bowl. Transfer to a large plastic zip-top bag and refrigerate overnight.
- At least 30 minutes before grinding the meat, place all of your tools (including the meat grinder parts, stand mixer bowl, stand mixer paddle attachment and sausage stuffer parts) in the freezer to chill.
- Using your meat grinder, grind the marinated meat mixture through the small die plate into the chilled bowl of the stand mixer. Refrigerate at least 30 minutes, then return the mixture to the mixer. Add the milk and wine and beat on medium speed using the chilled paddle attachment until combined. Refrigerate until ready to use.
- Stuff the sausages and, for best results, refrigerate overnight.
- Before cooking, pierce each sausage several times with a pin. Grill over medium heat until the center registers 160 degrees F, 10 to 12 minutes. (You can also pan-fry or broil the sausages.) Slice the sausages lengthwise and serve on a split toasted baguette with crumbled feta and roasted peppers.
LAMB WITH SAUSAGE-MINT COUSCOUS AND PARSLEY JUS
Steps:
- Blanch parsley in large pot of boiling salted water for 30 seconds. Drain. Transfer to bowl of ice water and cool. Drain well. Place parsley, 6 tablespoons oil and 6 tablespoons ice water in blender; purée until well blended. Strain into small bowl, pressing on solids to extract as much liquid as possible. Mix in lemon juice. Season with salt and pepper. (Parsley jus can be made 1 day ahead. Cover; chill. Let stand 1 hour at room temperature before serving.)
- Preheat oven to 400°F. Sprinkle lamb with cumin, salt and pepper. Heat remaining 2 tablespoons oil in large ovenproof skillet over high heat. Add lamb; cook until brown on all sides, about 3 minutes. Transfer skillet to oven; cook lamb to desired doneness, about 10 minutes for medium-rare. Transfer lamb to cutting board. Tent with foil to keep warm. Let stand 5 minutes. Meanwhile, sauté sausage in heavy medium skillet over medium-high heat until brown, about 4 minutes. Bring stock and curry powder to boil in medium saucepan. Mix in couscous. Cover; remove from heat. Let stand 10 minutes. Fluff couscous with fork. Add sausage and mint; toss to blend. Season couscous to taste with salt and pepper. Slice lamb. Spoon couscous onto plates. Surround with sliced lamb. Spoon parsley jus around lamb and serve.
LAMB PATTIES WITH MINT SAUCE
Steps:
- In a small bowl stir together the lemon juice, the vinegar, the water, the soy sauce, the garlic, the sugar, the anchovy paste, the red pepper flakes, and the mint until the sugar is dissolved. In a bowl combine well the egg, the lamb, the cinnamon, the nutmeg, the onion, the bread crumbs, and salt and pepper to taste, form the mixture into four 1/2-inch-thick patties, and broil the patties on the rack of a foil-lined broiler pan under a preheated broiler about 6 inches from the heat for 6 minutes. Turn the patties and broil them 6 minutes more, or until they are just cooked through. Transfer the patties to 2 plates and spoon the sauce over them.
LAMB SAUSAGE
I always tell people that I want Bar Americain to feel French but taste American. This is a classic bistro or brasserie dish that you would find in Europe, and by making it my own, perhaps with a California Zinfandel wine and vinegar, I think we manage to do just that-feel French, taste American. This is an incredibly comforting dish capable of warming your whole being on a cold fall or winter's day. I like the spicy heat of merguez sausage in this dish, but you could certainly use another variety of lamb or even pork sausage if you so choose.
Yield Serves 4
Number Of Ingredients 18
Steps:
- If using dried beans, cover them by at least 2 inches with cold water and let soak for at least 8 hours or overnight. Drain the beans, put them in a medium pot, and cover by 2 inches with cold water. Bring to a boil over high heat. Add 1 tablespoon salt, lower the heat to medium, cover the pot, and cook until tender, about 1 hour. Drain well if needed.
- If using canned beans, drain them, rinse well in cold water, and drain again.
- Heat a grill pan or sauté pan over high heat. Brush the sausage with 2 tablespoons of the canola oil and grill or sauté until golden brown on both sides and just cooked through, about 3 minutes per side. Transfer to a plate lined with paper towels.
- Heat the remaining 2 tablespoons canola oil in a large sauté pan over medium heat, add the shallots and garlic, and cook until soft, about 3 minutes. Add the red pepper and cook for 1 minute.
- Put the beans in a large bowl and add the shallot mixture, vinegar, olive oil, 1/4 cup of the parsley, 2 tablespoons of the mint, and the honey. Season with salt and pepper and stir gently to combine.
- Divide the beans among 4 large dinner plates and top with the sausages. Drizzle with some of the Zinfandel glaze and garnish with the remaining 1 tablespoon chopped parsley and 1 tablespoon chopped mint
- Put the wine in a medium nonreactive saucepan over high heat, bring to a boil, and cook, stirring occasionally, until thickened and reduced to about 1/2 cup, about 30 minutes.
- Remove from the heat, stir in the honey, and let cool slightly. Whisk in the oil and season with salt and pepper. Keep warm.
GRILLED MERGUEZ AND ONIONS WITH MINT-LEMON COUSCOUS
In this summery salad, spicy merguez are grilled until seared, then served over a mound of couscous and vegetables that have been seasoned with herbs, cumin and plenty of lemon. Red onions wedges, grilled on one side only, are charred and caramelized in some parts while staying crisp and pungent in others. If you can't get merguez (which are traditional North African sausages made from lamb, beef or a combination of both), you can substitute any other spicy sausages. Choose something with a bite to contrast with the juicy sweetness of fresh tomatoes and cucumbers. Note that those without grill access can easily use the broiler here.
Provided by Melissa Clark
Categories weekday, grains and rice, sausages, main course
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Make the couscous: In a medium, heat-resistant bowl, combine boiling water, couscous and 1 teaspoon salt, and cover with a plate or lid. Let sit until the water is absorbed, 7 to 12 minutes. Fluff with a fork and set aside.
- Meanwhile, light the grill to medium-high or heat your broiler with the rack 3 inches from the heat source.
- Halve lemons crosswise and then squeeze the juice from one half into a large bowl. Add cumin, remaining 1/2 teaspoon salt and a few grinds of pepper. Slowly whisk in 1/3 cup olive oil. Stir in radishes and set aside to marinate.
- Place onion wedges and remaining 3 lemon halves, cut-side down, in a grill basket and grill until charred on one side only, 2 to 4 minutes. Or place on a sheet pan and broil until charred, 5 minutes. Transfer onions and lemons to a cutting board.
- Either on the grill, or on the same sheet pan as you used for the onions, grill or broil merguez until browned all over, 2 to 4 minutes per side. Transfer sausages to a cutting board and cover with foil to keep warm while you assemble the salad.
- When onion is cool enough to handle, dice it and add to radishes. Fold in couscous, tomatoes, 1/2 cup mint, 1/2 cup parsley, cucumbers, nuts and a large pinch of salt. Squeeze the juice from a charred lemon half into the bowl. Taste and add more salt and lemon, if needed. Slice merguez on a bias into 1/2-inch pieces.
- To serve, spoon couscous salad onto a platter, then top with sausages and any accumulated juices. Garnish with remaining herbs and a big drizzle of olive oil, and serve with remaining charred lemon halves on the side for more squeezing.
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