Lamb Merguez North African Red Sausage 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.

MERGUEZ



Merguez image

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

2 lbs ground lamb (1/3 of the weight in fat)
2 tablespoons water
1 1/2 tablespoons minced garlic
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh parsley
2 tablespoons paprika
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1 1/4 teaspoons cinnamon
3/4 teaspoon cayenne (or to taste)
1 1/4 teaspoons salt (or to taste)
2 feet hog casings (optional)
olive oil for cooking sausage

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



Merguez Meatballs image

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

½ teaspoon cumin seeds
½ teaspoon coriander seeds
½ teaspoon fennel seeds
1 pound ground lamb
2 tablespoons harissa paste
1 large clove garlic, minced
1 teaspoon kosher salt
1 teaspoon paprika

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



Merguez Lamb Patties with Golden Raisin Couscous image

Provided by Andrea Albin

Yield Makes 4 servings

Number Of Ingredients 16

1 1/4 teaspoons fennel seeds
1 1/4 pounds ground lamb
3 garlic cloves, minced
2 tablespoons harissa (spicy North African condiment)
1 1/4 teaspoons ground cumin
1 1/4 teaspoons ground coriander
1/4 teaspoon ground cinnamon
1 tablespoon vegetable oil
1 1/4 cups reduced-sodium chicken broth or water
1/3 cup golden raisins
1 cup couscous
1/2 cup chopped cilantro
Zest of 1 lemon
Equipment:
Equipment: an electric coffee/spice grinder
Accompaniment: harissa or hot sauce

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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