LAMB MERGUEZ - (NORTH AFRICAN RED SAUSAGE)
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
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.
MERGUEZ
Spicy red Moroccan lamb sausages for the grill. From Joyce Goldstein's "The Mediterranean Kitchen", 1989. Don't skimp on the fat, or they will be dry when cooked.
Provided by zeldaz51
Categories Lamb/Sheep
Time 40m
Yield 8 sausages, 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine all ingredients except casings and olive oil in a mixing bowl and mix well with your hands.Fry a small amount as a test and adjust seasonings to taste. It should be somewhat hot and the cinnamon should be balanced by the herbs.
- Using the sausage stuffing attachment of a stand mixer, stuff the casings with the mixture and twist and tie to make 4-inch links. Alternatively, shape into 3-inch lozenges, slightly fatter in the middle, formed around metal skewers, or simply into small patties.
- Heat the grill or broiler. If the sausages are in casings, prick them with a fork 2 to 3 times and brush with oil. Grill or broil them 3-4 minutes each side until cooked through. For lozenges or patties, brush with a little oil and grill about 3 minutes each side, or saute the patties in a little oil over high heat.
Nutrition Facts : Calories 663.8, Fat 54, SaturatedFat 23.3, Cholesterol 165.9, Sodium 866.9, Carbohydrate 4.6, Fiber 2.2, Sugar 0.5, Protein 38.7
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
MERGUEZ LAMB PATTIES WITH GOLDEN RAISIN COUSCOUS
Provided by Andrea Albin
Yield Makes 4 servings
Number Of Ingredients 16
Steps:
- Toast fennel seeds in a small heavy skillet over medium heat until fragrant and a shade darker, about 1 minute. Grind to a fine powder in grinder.
- Mix together lamb, garlic, harissa, spices (including fennel), and 1/2 teaspoon salt thoroughly with your hands (do not overmix). Form into 4 oval patties (about 3/4 inch thick).
- Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook patties, turning once, about 9 minutes total for medium-rare.
- While patties cook, bring broth, raisins, and 1/4 teaspoon salt to a boil in a 2-quart heavy saucepan, then stir in couscous. Let stand off heat, covered, 5 minutes. Fluff with a fork; stir in cilantro, zest, and salt to taste.
- Serve patties on couscous.
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LAMB MERGUEZ SAUSAGE RECIPE: A TASTE OF MOROCCO
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3.3/5 (23)Category Dinner, Lunch, Main Course, Side DishCuisine Middle Eastern, MoroccanCalories 245 per serving
- Prep. Before making sausage, please familiarize yourself with best practices as described in our article on The Science Of Sausage Making.
- Mince the garlic and. chop the parsley. Slice the meat and fat into cubes removing gristle and sinew. Place it on a plate or pan in the freezer, along with the grinder parts that will contact the meat. Leave it there for about 20 minutes until it is firm but do not let it freeze. This makes grinding easier.
- Grind it with a 1/4" die. Toast the cumin, fennel, and coriander seeds in a frying pan over a low heat for one or two minutes until fragrant. Allow seeds to cool and then grind them to a powder in a spice grinder or pestle and mortar. Toss in with the meat. Mix in the water and everything else.
- Pinch off a small piece of the sausage and cook it in a frying pan let it cool and taste to see if the seasoning is to your taste. Form it into patties, meatballs, skinless tubes, or encase it in lamb casings.
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