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.
TAGINE OF LAMB & MERGUEZ SAUSAGES
A famous Moroccan casserole named after the clay dish it's cooked in and containing strong, fragrant flavours
Provided by John Torode
Categories Dinner, Main course
Time 4h35m
Number Of Ingredients 21
Steps:
- For the marinade, roast the spices in a dry pan for a couple mins until fragrant. Put remaining marinade ingredients in a blender and process to a smooth paste, then add the roast spices and blend again to combine. Place the lamb in a large bowl and pour over the marinade. Leave in the paste overnight, or for at least 2 hrs to absorb all the flavours.
- Heat oven to 160C/140C fan/gas 3. In a large roasting tin, big enough to fit the meat in one single layer, heat the oil and place over a high heat on the hob. Remove the meat from the marinade, wiping off and reserving any excess, then brown shanks on all sides in the hot oil.
- Add remaining marinade to the dish along with the carrots, onions and prunes, then pour in 1 litre water. Cover the dish tightly with foil and cook in a low oven for 3½-4 hrs until the meat is tender and falling away from the bone. Add the honey, lemon juice and seasoning and keep warm.
- If using, fry the sausages until cooked through, then add to the tagine. Serve the meat in a large bowl with the sauce spooned over, then scatter with the preserved lemons and mint, and serve the harissa on the side.
Nutrition Facts : Calories 852 calories, Fat 65 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 15 grams sugar, Fiber 4 grams fiber, Protein 45 grams protein, Sodium 1.4 milligram of sodium
NORTH AFRICAN LAMB SAUSAGES MERGUEZ
Make and share this North African Lamb Sausages Merguez recipe from Food.com.
Provided by Dienia B.
Categories Lamb/Sheep
Time 30m
Yield 3 lbs
Number Of Ingredients 11
Steps:
- Mix ground lamb, salt, cumin, pepper, paprika, cayenne, cinnamon, pomegranate juice, garlic, ginger, and thyme together.
- Can be placed in lamb casings.
Nutrition Facts : Calories 1359, Fat 108.5, SaturatedFat 46.6, Cholesterol 331.7, Sodium 2610.2, Carbohydrate 16, Fiber 4.8, Sugar 6.4, Protein 77.8
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
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