Lamb Merguez Sausage Patties Recipes

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LAMB MERGUEZ SAUSAGE PATTIES



Lamb Merguez Sausage Patties image

Merguez sausage is not commonly stocked at the grocery store, so I decided to come up with an easy home version.

Provided by Chef John

Categories     World Cuisine Recipes     African

Time P1DT20m

Yield 4

Number Of Ingredients 11

1 teaspoon salt
¼ teaspoon fennel seeds
1 teaspoon ground cumin
½ teaspoon ground cinnamon
½ teaspoon ground coriander
¼ teaspoon ground turmeric
3 cloves garlic, peeled
2 tablespoons harissa, or to taste (see Ingredient note)
1 tablespoon tomato paste
1 pound lean ground lamb
1 tablespoon olive oil

Steps:

  • Combine salt and fennel seeds in a mortar and pestle and pound until fine. Stir cumin, cinnamon, coriander, turmeric, and garlic cloves into the salt mixture and continue grinding to form a thick paste. Stir in harissa sauce and tomato paste until combined.
  • Combine ground lamb and the spice paste together with a fork in a large bowl. Cover and refrigerate overnight.
  • Form sausage into patties. Heat olive oil in a large skillet over medium-high heat. Cook patties until no longer pink inside, 5 to 8 minutes per side, depending on the size of the patties.

Nutrition Facts : Calories 267.7 calories, Carbohydrate 2.8 g, Cholesterol 75.9 mg, Fat 19.2 g, Fiber 0.6 g, Protein 19.9 g, SaturatedFat 6.8 g, Sodium 718.4 mg, Sugar 0.5 g

RACK OF LAMB AND MERGUEZ SAUSAGE



Rack of Lamb and Merguez Sausage image

Provided by Chuck Hughes

Categories     main-dish

Time 5h10m

Yield 6 to 8 servings

Number Of Ingredients 31

3 tablespoons/45ml olive oil
2 tablespoons/30ml balsamic vinegar
1 tablespoon/15ml honey
1 tablespoon/15ml Dijon mustard
Salt and freshly ground black pepper
Two 8-rib frenched racks of lamb (each rack about 1 1/2 pounds)
2 tablespoons/30ml canola oil
8 merguez sausages
3 shallots, peeled and halved
2 sprigs fresh rosemary
2 cups/500ml veal stock
2 tablespoons/30ml butter, optional
Salt and freshly ground black pepper
Crispy Potatoes, for serving, recipe follows
Spicy Red Pepper Jelly, for serving, recipe follows
Canola or peanut oil, for frying
6 to 8 Yukon gold potatoes, unpeeled, washed and cubed
1 teaspoon/5ml smoked paprika
1/2 teaspoon/2ml smoked salt
2 pinches red pepper flakes
1 bunch fresh chives, finely chopped
1 clove garlic, minced
1 bunch fresh parsley, chopped
Olive oil, for drizzling
2 red bell peppers, halved, seeded and cut into pieces
1 Scotch bonnet chile pepper, seeded
1 1/4 cups/310ml sugar
1/2 cup/125ml cider vinegar
1 tablespoon/15ml peeled and minced fresh ginger
1/2 teaspoon/2ml salt
Zest and juice of 1 lemon

Steps:

  • For the lamb marinade and sausages: Combine the oil, vinegar, honey and mustard in a large resealable plastic bag. Season with salt and pepper. Add the lamb to the bag and marinate in the refrigerator for at least 3 hours (or overnight).
  • Preheat the oven to 350 degrees F (180 degrees C).
  • Heat a heavy ovenproof skillet over high heat until hot. Meanwhile, pat the lamb dry and discard the marinade. Add the oil to the hot skillet, then brown the racks of lamb on all sides, about 3 minutes. Add the sausages, shallots and rosemary to the skillet and sprinkle with salt and pepper.
  • Transfer the skillet to the oven and cook until a meat thermometer inserted into the center of the lamb registers 140 degrees F (60 degrees C), about 25 minutes. Transfer the lamb and sausages to a platter and cover with foil to keep warm and allow the juices to redistribute. Discard the shallots and rosemary and reserve the skillet.
  • For the sauce: Add the veal stock to the skillet and bring to a simmer, stirring and scraping up any browned bits from the bottom with a wooden spoon. Let the sauce reduce for about 5 minutes or until it reaches the desired consistency. Whisk in the butter, if using, and season with salt and pepper.
  • Slice the lamb between the bones and serve with the sausages, Crispy Potatoes, a ladle of the sauce and a dollop of Spicy Red Pepper Jelly.
  • Heat the canola oil in a deep fryer to 250 degrees F (120 degrees C). Line a baking sheet with paper towels. Fry the potatoes for about 2 minutes to blanch them. Transfer to the prepared baking sheet to rest for 5 minutes. Raise the oil temperature to 350 degrees F (180 degrees C). Fry the potatoes again until golden brown, about 2 minutes. Transfer to fresh paper towels to drain.
  • Transfer the potatoes to a large bowl and toss with the paprika, smoked salt, red pepper flakes, chives, garlic, parsley and a drizzle of olive oil.
  • Pulse the bell peppers and chile pepper in a food processor until finely chopped. Transfer to a saucepan and add the sugar, vinegar, ginger, salt and lemon zest and juice. Bring to a boil over high heat, then reduce the heat and simmer until it thickens, stirring occasionally, about 25 minutes. Pour the jelly into a jar. Let cool, then store in the refrigerator.

LAMB MERGUEZ SAUSAGE PATTIES



Lamb Merguez Sausage Patties image

Merguez sausage is not commonly stocked at the grocery store, so I decided to come up with an easy home version.

Provided by Chef John

Categories     African Recipes

Time P1DT20m

Yield 4

Number Of Ingredients 11

1 teaspoon salt
¼ teaspoon fennel seeds
1 teaspoon ground cumin
½ teaspoon ground cinnamon
½ teaspoon ground coriander
¼ teaspoon ground turmeric
3 cloves garlic, peeled
2 tablespoons harissa, or to taste (see Ingredient note)
1 tablespoon tomato paste
1 pound lean ground lamb
1 tablespoon olive oil

Steps:

  • Combine salt and fennel seeds in a mortar and pestle and pound until fine. Stir cumin, cinnamon, coriander, turmeric, and garlic cloves into the salt mixture and continue grinding to form a thick paste. Stir in harissa sauce and tomato paste until combined.
  • Combine ground lamb and the spice paste together with a fork in a large bowl. Cover and refrigerate overnight.
  • Form sausage into patties. Heat olive oil in a large skillet over medium-high heat. Cook patties until no longer pink inside, 5 to 8 minutes per side, depending on the size of the patties.

Nutrition Facts : Calories 267.7 calories, Carbohydrate 2.8 g, Cholesterol 75.9 mg, Fat 19.2 g, Fiber 0.6 g, Protein 19.9 g, SaturatedFat 6.8 g, Sodium 718.4 mg, Sugar 0.5 g

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 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.

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

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