HOMEMADE MERGUEZ
Provided by Melissa Clark
Categories dinner, main course
Time 15m
Yield About 1 pound of sausages
Number Of Ingredients 11
Steps:
- In a small skillet over medium-low heat, toast cumin, coriander and fennel seeds until fragrant, 1 to 2 minutes. Transfer warm spices to a spice grinder and grind well, or use a mortar and pestle and pound seeds.
- In a large bowl, combine all ingredients and mix well. Form lamb mixture into desired shape (1-inch-thick by 5-inch-long cigars make nice merguez, but fatter cylinders or patties will also work). Chill for up to 5 days, freeze for up to 3 months, or use immediately.
- Brush sausages with oil and grill or broil them until browned and cooked through. Or fry them in a little oil until well browned all over. Serve with more cilantro and harissa on the side, if desired.
Nutrition Facts : @context http, Calories 228, UnsaturatedFat 10 grams, Carbohydrate 1 gram, Fat 19 grams, Fiber 0 grams, Protein 13 grams, SaturatedFat 8 grams, Sodium 185 milligrams, Sugar 0 grams
HOMEMADE MERGUEZ SAUSAGE RECIPE
Steps:
- Place cumin, coriander, and fennel seeds in a cast iron skillet over medium heat and toast until fragrant, about 2 minutes. Transfer to a spice grinder and grind into a fine powder. Transfer spice mixture to a small bowl and mix in paprika, salt, and cayenne.
- Place lamb and fat in a large bowl. Add in spice mixture, garlic, and harissa. Toss to thoroughly coat meat and fat in spices. Refrigerate until chilled, about 20 minutes.
- Grind mixture through a meat grinder, fitted with small die, into a medium bowl set into a large bowl filled with ice.
- In the bowl of a stand mixer fitted with a paddle attachment, mix ground meat on low speed for 1 minute. Add in water and mix until liquid is incorporated and sausage is uniform and sticky, about 1 minute more.
- Form a small sausage patty; place rest of sausage mixture in refrigerator. Cook patty in a small frying pan over medium-high heat until cooked through. Taste and adjust seasonings if necessary.
- Stuff sausage into lamb casings and twist into 6-inch links. Refrigerate until ready to cook.
- Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate . Grill over medium-high direct heat until sausage registers 155°F when an instant read thermometer is inserted in middle of link. Remove from grill, let rest for 5 minutes, and serve.
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
MERGUEZ BOLOGNESE SAUCE
This bolognese is a step away from the traditional Bolognese sauce. Warning: for those with a milder palate, you may wish to use less merguez. If you're daring, use all merguez. Serve over preferred pasta.
Provided by thedailygourmet
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 2h
Yield 4
Number Of Ingredients 11
Steps:
- Heat oil in a medium Dutch oven over medium heat until simmering. Add pancetta and cook, stirring often, until fat has rendered, 10 to 12 minutes. Add carrot, onion, and celery and season with salt and pepper. Cook, stirring occasionally, until vegetables are soft and lightly browned, about 10 minutes.
- Add ground beef and merguez sausage and increase heat to medium-high. Cook, stirring to break meat into small pieces, until browned, 12 to 15 minutes. Drain excess fat as needed.
- Add Chianti and cook until liquid has almost evaporated. Reduce heat to medium and stir in tomato paste. Cook until sauce turns dark red, 3 to 5 minutes. Add enough milk to barely cover the meat. Continue to cook, stirring occasionally, until milk has evaporated and the mixture turns into a thick rich sauce, 1 to 1 1/2 hours. Adjust salt and pepper, if necessary.
Nutrition Facts : Calories 333.4 calories, Carbohydrate 10.9 g, Cholesterol 78.7 mg, Fat 20 g, Fiber 2.1 g, Protein 22.7 g, SaturatedFat 7.2 g, Sodium 410.9 mg, Sugar 6.5 g
MERGUEZ MEATBALLS
These spicy lamb meatballs are inspired by the flavors of North African merguez sausage. Serve with roasted vegetables, over couscous, in flatbreads, or in a salad. Cilantro yogurt is a great accompaniment.
Provided by LauraF
Categories Meat and Poultry Recipes Lamb Ground
Time 1h
Yield 24
Number Of Ingredients 8
Steps:
- Toast cumin, coriander, and fennel seeds in a dry skillet over medium-low heat until fragrant, 1 to 2 minutes. Use a mortar and pestle to grind finely.
- Combine the ground spices, lamb, harissa, garlic, salt, and paprika in a large bowl. Mix by hand until thoroughly blended. Cover and refrigerate for 30 minutes so spices can permeate the meat.
- Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment paper.
- Form the lamb mixture into 1-inch meatballs and place on the prepared sheet.
- Roast meatballs until the centers are no longer pink, 11 to 12 minutes. An instant-read thermometer inserted into the center of a meatball should read at least 160 degrees F (71 degrees C).
Nutrition Facts : Calories 38.7 calories, Carbohydrate 0.3 g, Cholesterol 12.7 mg, Fat 2.6 g, Fiber 0.1 g, Protein 3.3 g, SaturatedFat 1.1 g, Sodium 97.4 mg
HOMEMADE MERGUEZ SAUSAGE
Sausage with roots in Tunisia, Algeria and Morocco in N. Africa. Serve wrapped in sandwiches, along side polenta or with recipe #476459. From the NY Times.
Provided by gailanng
Categories Lamb/Sheep
Time 25m
Yield 1 pound
Number Of Ingredients 9
Steps:
- In a cast-iron skillet over low heat, toast cumin, coriander seeds and fennel seeds until fragrant, 1 to 2 minutes. Transfer warm spices to a spice grinder or use a mortar and pestle to pound them until fine. Combine with the paprika and cayenne pepper; set aside.
- In the bowl mix together the ground lamb with the spices, cilantro and salt. Pinch off a little of the mixture, form into a patty and brush with olive oil. Fry in a hot skillet to check the seasonings. Adjust the seasonings, if necessary.
- Form sausages into patties to cook immediately or for storing in the refrigerator or freezer.
- Note: 1. Chill for up to 5 days, freeze for up to 3 months or use immediately. 2. Brush sausages with olive oil and fry, grill or broil until browned and cooked through.
Nutrition Facts : Calories 1310.2, Fat 107.4, SaturatedFat 46.4, Cholesterol 331.7, Sodium 2891, Carbohydrate 5.3, Fiber 2.1, Sugar 0.4, Protein 76.6
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