CLASSIC FRENCH MERGUEZ RECIPE
This merguez recipe features sausage made with spices, herbs, and garlic. Moroccan lamb sausage recipe.
Provided by Rebecca Franklin
Categories Entree
Time 15m
Yield 12
Number Of Ingredients 12
Steps:
- Gather the ingredients.
- Toast cumin, fennel, and coriander seeds in a dry skillet set over medium heat, constantly stirring, for about 2 minutes, until they become fragrant. Be very careful not to overcook, and worst still, burn the spices.
- Once toasted, allow seeds to cool and process them in a spice grinder.
- Add toasted, ground seeds to paprika, cayenne pepper, and cinnamon.
- Place ground lamb in a large bowl, drizzle with olive oil, and sprinkle spice mixture, chopped herbs, crushed garlic, and salt over meat. Mix seasonings into meat.
- The seasoned meat can then be either formed into patties, the size and shape of your choice, or, fill bought sausage casings with lamb mixture. For this, you will need a sausage stuffer attachment often sold for stand mixers , or a stuffing machine.
- Once made, chill before using.
- Cook patties or sausages or simply fry until cooked through.
- Serve stuffed into a bun, pita, or slice and serve in Middle Eastern flatbreads.
Nutrition Facts : Calories 423 kcal, Carbohydrate 2 g, Cholesterol 110 mg, Fiber 1 g, Protein 28 g, SaturatedFat 11 g, Sodium 504 mg, Sugar 0 g, Fat 33 g, ServingSize 3 1/2lbs sausage (12 servings), UnsaturatedFat 0 g
GRILLED MERGUEZ WITH HERBED COUSCOUS
The merguez -- a harissa-spiked lamb sausage of North Africa -- can also be broiled, six inches from the heating element and turned occasionally, for eight to 10 minutes. Recipe courtesy of Clare Vivier.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 35m
Number Of Ingredients 5
Steps:
- Place couscous, oil, and a pinch of salt in a bowl. Add 3 cups boiling water, cover with plastic, and let stand 5 minutes. Remove plastic, fluff couscous with a fork, and let cool 15 minutes. Add chopped herbs, tossing to combine; season with salt and pepper. Transfer to a platter.
- Preheat grill for direct-heat cooking (medium-high on a gas grill). Brush grates with oil. Grill sausages, turning occasionally, until cooked through, 8 to 10 minutes. Transfer to platter with couscous. Drizzle with oil and scatter with herb leaves; serve.
MERGUEZ SAUSAGE
Provided by Pierre Franey
Categories dinner, main course
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Put the lamb in a mixing bowl and add the ingredients up to and including the minced garlic. Blend the mixture thoroughly by hand. To test the sausage for seasoning, shape a small portion into a patty. Cook the patty in a lightly-oiled skillet and season to taste.
- Shape the mixture into eight equal balls then flatten each into a patty.
- Heat the oil in a heavy skillet and add the patties. You may do this in two batches, depending on the skillet size. Cook the patties for 8 minutes, turning when necessary. Drain on paper towels.
Nutrition Facts : @context http, Calories 547, UnsaturatedFat 26 grams, Carbohydrate 1 gram, Fat 47 grams, Fiber 0 grams, Protein 28 grams, SaturatedFat 18 grams, Sodium 418 milligrams, Sugar 0 grams, TransFat 0 grams
FRENCH MERGUEZ SAUSAGES - CULINARY COMMUNION
From the Culinary Communion charcuterie class. Delicious! Recipe courtesy of Gabriel Claycamp, posted with permission. Makes approximately 10 pounds sausage.
Provided by Julesong
Categories Lamb/Sheep
Time 2h
Yield 10 lbs sausage, approx
Number Of Ingredients 12
Steps:
- Marinate: toss the lamb, fatback, and dry seasonings together, then chill well (at least 2 hours).
- Grind: grind meat mixture through grinder using a medium plate (1/4-inch) into a mixing bowl over an ice bath.
- Mix and develop protein: in an electric mixer, mix on low speed for 1 minute, adding the red wine a little at a time. Mix on medium speed for 15 to 20 seconds, or until the sausage mixture is sticky to the touch.
- Make a tester: make a test patty and pan fry. Adjust the seasoning and consistency if necessary before putting sausage into casings.
- Stuff: stuff the sausage into the prepared casings and twist into 15-inch links. Cut into individual links. Make a spiral with each link and secure with a 6-inch skewer.
- Cook: the sausage is now ready to prepare for eating by pan frying, baking, grilling, or broiling to an internal temperature of 150 degrees F, or hold under refrigeration for up to 7 days.
- Notes: regarding the links -- we don't make the 15-inch links, we make links about 4 inches long, twisting them into link-shape as we're filling the casings. It's up to you, of course, how you make them. These sausages are absolutely delicious, and I hope you'll try the recipe! The recipe appear to definitely be a French version of Merguez, rather than the Turnisian version -- all I know is that they're very, very tasty. :).
Nutrition Facts : Calories 510.9, Fat 20.1, SaturatedFat 8.5, Cholesterol 203.4, Sodium 4494.7, Carbohydrate 6.8, Fiber 1, Sugar 2.3, Protein 67.6
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