LAMB MERGUEZ SAUSAGE PATTIES
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
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
MERGUEZ SAUSAGE BAPS & HARISSA KETCHUP
Enjoy a riff on a classic breakfast bap, with spicy merguez sausages topped with a crispy fried egg and served in a soft bap with smoky homemade ketchup
Provided by Good Food team
Categories Breakfast, Brunch
Time 1h20m
Number Of Ingredients 16
Steps:
- First, make the harissa ketchup. Heat the oil in a large, heavy-based saucepan over a medium heat and fry the onions and celery with a pinch of salt for 10 mins until softened. Add the garlic, coriander seeds, fennel seeds and ras el hanout, and fry for 2 mins more. Stir in the harissa, tomatoes and 300ml water. Bring to a simmer and cook, uncovered, for around 15-20 mins, stirring often until the mixture is reduced and thickened. Remove from the heat, tip into a food processor and blitz until smooth. Or, use a hand blender. Sieve through a fine mesh sieve into a clean saucepan to remove any seeds, then add the sugar and vinegar and simmer uncovered for 10-15 mins, stirring often until saucy and shiny. Season well. Pour into a 500ml sterilised bottle or jar and leave to cool completely. Will keep in the fridge for up to two weeks.
- Curl the sausages into a spiral shape and secure with a wooden skewer, if you like (or leave as they are). Fry in batches over a medium- high heat in half the vegetable oil for 5 mins on each side until golden brown and cooked through. Remove to a plate. Fry the eggs in the rest of the oil until golden and crisp at the edges. Split the baps and spread the bases with some of the harissa ketchup, then top each with two sausages, a fried egg, some parsley and chilli flakes, if using. Sandwich with the tops of the baps and serve.
Nutrition Facts : Calories 536 calories, Fat 31 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 6 grams sugar, Fiber 25 grams fiber, Protein 25 grams protein, Sodium 2.1 milligram of sodium
HARISSA "KETCHUP"
Make and share this Harissa "ketchup" recipe from Food.com.
Provided by threeovens
Categories Sauces
Time 30m
Yield 2 2/3 cups, 8 serving(s)
Number Of Ingredients 7
Steps:
- Toast coriander and caraway seeds in a small, dry skillet over medium high heat until fragrant, about 30 seconds; transfer to food processor.
- Turn heat to medium low and cook garlic, covered (shaking pan occasionally), until tender, about 10 minutes; cool, peel, and add to processor.
- Char red peppers under broiler, place in paper bag, and let stand 10 minutes; once cool enough to handle, peel, seed and coarsely chop.
- Add peppers, oil, sugar, and crushed red pepper to processor and puree; season to taste with salt and pepper.
- Cover and refrigerate up to a day in advance.
Nutrition Facts : Calories 154.7, Fat 14, SaturatedFat 1.9, Sodium 2.8, Carbohydrate 8, Fiber 2.3, Sugar 5.1, Protein 1.2
MERGUEZ (A TUNISIAN SAUSAGE)
Provided by Craig Claiborne And Pierre Franey
Categories dinner, appetizer, main course
Time 30m
Yield About 25 sausages
Number Of Ingredients 8
Steps:
- Have the meat ground or outfit a meat grinder with the fine blade. Put the meat through the grinder.
- Put the meat into a mixing bowl, and add the garlic, harissa, water, salt and pepper. Blend thoroughly.
- Outfit a sausage machine or a hand grinder with a sausage funnel. Slip the casings onto the funnel. Fill the casings with the ground meat mixture, following the manufacturer's instructions.
- Twist the casings at five- or six-inch intervals to indicate individual sausages. If the casings are not used, individual ''sausages'' can be made by dividing the meat into about 25 portions and shaping each one into a sausagelike shape.
- When ready to cook, heat the oil in a skillet and add the sausages. Cook until lightly browned on one side and turn. Continue cooking, turning as necessary, until cooked through and nicely browned, about six minutes or longer.
Nutrition Facts : @context http, Calories 600, UnsaturatedFat 28 grams, Carbohydrate 0 grams, Fat 61 grams, Fiber 0 grams, Protein 12 grams, SaturatedFat 30 grams, Sodium 295 milligrams, Sugar 0 grams, TransFat 0 grams
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.
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 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
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