North African Lamb Sausages Merguez Recipes

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LAMB MERGUEZ - (NORTH AFRICAN RED SAUSAGE)



Lamb Merguez - (North African Red Sausage) image

This recipe was adapted from one posted on the Food 52 (blog). The secret to this tasty merguez is the harissa used. (Whole foods has one that is recommended for this recipe, but use any you like.) It's typically eaten grilled and/or with couscous. You can make it into patties or stuff it into sausage casings. It's best made a day ahead to allow the flavors to develop.

Provided by PanNan

Categories     Lamb/Sheep

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

1 tablespoon coriander seed, dry toasted
1 tablespoon cumin seed, dry toasted
1 tablespoon anise seed, dry toasted (or fennel seed, in a pinch)
1 tablespoon cinnamon, preferably Ceylon
1/2-1 teaspoon cayenne, depending on the heat level of the harissa used in the sausage
2 teaspoons turmeric
1 lb fresh ground lamb shoulder
2 garlic cloves, minced fine
1 teaspoon grated fresh ginger
1 tablespoon mixed spice
2 tablespoons harissa
1 tablespoon tomato paste
1/2 teaspoon salt, to taste
ice water, as needed

Steps:

  • Combine the spice mix ingredients and grind fine using a spice grinder or a mortar and pestle. The extra can be stored in a glass jar.
  • Using a mixer, combine all the sausage ingredients. Add the ice water, a tablespoon at a time until the mixture is well combined. Form a little patty and cook it off, taste and adjust the seasoning as you see fit. Cover and chill overnight (for best flavor), or at least an hour.
  • If making patties, dip your hands in ice water as you form them. This mixture will also make one large stuffed casing coil. Chill the patties or coil again if you are not going to cook right away.
  • Grill for 10-12 minutes, total, turning once.

NORTH AFRICAN LAMB SAUSAGES MERGUEZ



North African Lamb Sausages Merguez image

Make and share this North African Lamb Sausages Merguez recipe from Food.com.

Provided by Dienia B.

Categories     Lamb/Sheep

Time 30m

Yield 3 lbs

Number Of Ingredients 11

3 lbs ground lamb
1 tablespoon salt
1 1/2 tablespoons cumin
2 teaspoons pepper
4 tablespoons paprika
1 teaspoon cayenne
1 teaspoon cinnamon
1/2 cup pomegranate juice
2 tablespoons garlic, minced
1 teaspoon ginger
1 teaspoon thyme

Steps:

  • Mix ground lamb, salt, cumin, pepper, paprika, cayenne, cinnamon, pomegranate juice, garlic, ginger, and thyme together.
  • Can be placed in lamb casings.

Nutrition Facts : Calories 1359, Fat 108.5, SaturatedFat 46.6, Cholesterol 331.7, Sodium 2610.2, Carbohydrate 16, Fiber 4.8, Sugar 6.4, Protein 77.8

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