HOMEMADE MERGUEZ SAUSAGE RECIPE
Steps:
- Place cumin, coriander, and fennel seeds in a cast iron skillet over medium heat and toast until fragrant, about 2 minutes. Transfer to a spice grinder and grind into a fine powder. Transfer spice mixture to a small bowl and mix in paprika, salt, and cayenne.
- Place lamb and fat in a large bowl. Add in spice mixture, garlic, and harissa. Toss to thoroughly coat meat and fat in spices. Refrigerate until chilled, about 20 minutes.
- Grind mixture through a meat grinder, fitted with small die, into a medium bowl set into a large bowl filled with ice.
- In the bowl of a stand mixer fitted with a paddle attachment, mix ground meat on low speed for 1 minute. Add in water and mix until liquid is incorporated and sausage is uniform and sticky, about 1 minute more.
- Form a small sausage patty; place rest of sausage mixture in refrigerator. Cook patty in a small frying pan over medium-high heat until cooked through. Taste and adjust seasonings if necessary.
- Stuff sausage into lamb casings and twist into 6-inch links. Refrigerate until ready to cook.
- Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate . Grill over medium-high direct heat until sausage registers 155°F when an instant read thermometer is inserted in middle of link. Remove from grill, let rest for 5 minutes, and serve.
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
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
HOMEMADE MERGUEZ
Provided by Melissa Clark
Categories dinner, main course
Time 15m
Yield About 1 pound of sausages
Number Of Ingredients 11
Steps:
- In a small skillet over medium-low heat, toast cumin, coriander and fennel seeds until fragrant, 1 to 2 minutes. Transfer warm spices to a spice grinder and grind well, or use a mortar and pestle and pound seeds.
- In a large bowl, combine all ingredients and mix well. Form lamb mixture into desired shape (1-inch-thick by 5-inch-long cigars make nice merguez, but fatter cylinders or patties will also work). Chill for up to 5 days, freeze for up to 3 months, or use immediately.
- Brush sausages with oil and grill or broil them until browned and cooked through. Or fry them in a little oil until well browned all over. Serve with more cilantro and harissa on the side, if desired.
Nutrition Facts : @context http, Calories 228, UnsaturatedFat 10 grams, Carbohydrate 1 gram, Fat 19 grams, Fiber 0 grams, Protein 13 grams, SaturatedFat 8 grams, Sodium 185 milligrams, Sugar 0 grams
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
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.
RACK OF LAMB AND MERGUEZ SAUSAGE
Provided by Chuck Hughes
Categories main-dish
Time 5h10m
Yield 6 to 8 servings
Number Of Ingredients 31
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.
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
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. If you have ground the meat yourself, you probably won't need much ice water. Form a little patty and cook it off, taste and adjust the seasoning as you see fit. Cover and chill this mixture overnight if you can. This will help the flavors develop. If overnight is impossible, chill at least an hour. Dip your hands in ice water as you form the sausage patties. Chill the patties again if you are not going to cook them right away. Grill the merguez coils for 10-12 minutes, total, turning once. I make large coils to serve four. They make a spectacular dinner party offering with lentils du puy, crusty bread, and a green salad with figs and marcona almonds.
ALGERIAN LAMB SAUSAGE MERGUEZ
Algerians like their sausage spicy and with an exceptional array of seasonings. The version that follows can be considered medium hot, with pepper and chili providing the heat, while the garlic adds the aromatic richness.
Provided by Olha7397
Categories Lamb/Sheep
Time 35m
Yield 10 sausages
Number Of Ingredients 12
Steps:
- Grind the lamb, fat from the lamb kidney (do not add the kidney) and garlic with the medium size holes of the grinder, ¼ inch in diameter. Add all the remaining ingredients, including the water, but not the casing. Test the mixture at this stage by preparing a miniature patty and frying it in a teaspoon of oil in a skillet. Should it need salt, it can be added at this time.
- Tie one end of the casing tightly to hold the filling. Fill the casing with the lamb mixture, twisting it around every 4 inches to make individual sausages.
- The merguez can be eaten in various ways the next day. The simple method of cooking is to fry them in hot vegetable oil until brown and crisp. Very little oil is needed since the sausage contains lamb fat. Serve warm. Makes about 10 to 12 sausages.
- NOTE: Algerians often prepare merguez with the cheaper cuts of lamb, especially the scraps left over from trimming the more expensive parts. You don't have to do this since the meaty leg of the lamb is an ideal cut that can be used.
- Sumac is that rare Mediterranean and Middle East seasoning that was used at one time as a salt substitute. The dried reddish crushed powder has a lemon/salt flavor and is used in meat and chicken dishes. It adds an important flavor to Algerian merguez.
- The Great Book Of Couscous.
Nutrition Facts : Calories 306.9, Fat 22.6, SaturatedFat 9.7, Cholesterol 78.1, Sodium 306.6, Carbohydrate 5.8, Fiber 1.4, Sugar 0.3, Protein 20
More about "lamb merguez sausage food"
10 BEST LAMB MERGUEZ SAUSAGE RECIPES | YUMMLY
From yummly.com
5/5 (1)
MERGUEZ SAUSAGE - HOW TO MAKE MERQUEZ SAUSAGES
From honest-food.net
COOKING WITH LAMB MERGUEZ – CENTER OF THE PLATE
From center-of-the-plate.com
LAMB MERGUEZ WITH CUMIN FRIED RICE AND LEMON-MINT …
From thehouseofyum.com
10 BEST MERGUEZ SAUSAGE RECIPES | YUMMLY
From yummly.com
MOROCCAN MERGUEZ AND VEGETABLE TAGINE RECIPE
From foodrepublic.com
GRASS-FED LAMB MERGUEZ SAUSAGE - SHEPHERD SONG …
From shepherdsongfarm.com
MERGUEZ LAMB SAUSAGES WITH FRENCH LENTILS, MINT & FETA
From blueapron.com
MERGUEZ SAUSAGES | CANADIAN LIVING
From canadianliving.com
CLASSIC FRENCH MERGUEZ RECIPE - THE SPRUCE EATS
From thespruceeats.com
MERGUEZ - WIKIPEDIA
From en.wikipedia.org
WHAT IS MERGUEZ? - THE SPRUCE EATS
From thespruceeats.com
Author Danilo Alfaro
WHAT TO SERVE WITH MERGUEZ SAUSAGE? 7 BEST SIDE DISHES
From americasrestaurant.com
EVERYTHING YOU NEED TO KNOW ABOUT LAMB MERGUEZ
From center-of-the-plate.com
HOMEMADE MERGUEZ SAUSAGE - HEALTHY GREEN KITCHEN
From healthygreenkitchen.com
LAMB MERGUEZ SAUSAGE - REALGOURMETFOOD.COM
From realgourmetfood.com
LAMB SAUSAGE WITH LENTILS AND SAUTéED PEARS - FOOD & WINE
From foodandwine.com
MERGUEZ – FIERY LAMB SAUSAGES FROM NORTH AFRICA
From wurstcircle.com
HOW TO COOK LAMB SAUSAGE? 3 BEST WAYS THAT WORTH TO TRY
From richardpantry.com
MOROCCAN LAMB SAUSAGE AND CHICKPEA TAGINE - EASY PEASY FOODIE
From easypeasyfoodie.com
HOW TO COOK MERGUEZ - OUR EVERYDAY LIFE
From oureverydaylife.com
LAMB MERGUEZ SAUSAGES - REXDALE FOOD SPECIALTIES LTD.
From rexdalefood.ca
HOW TO PREPARE LAMB MERGUEZ? - A HOMEMADE RECIPE FOR MEAT …
From spicendice.net
MERGUEZ LAMB SAUSAGE - THE RURAL BUTCHER
From ruralbutcher.com
LAMB MERGUEZ SAUSAGE| RECIPE | FARMISON & CO™
From farmison.com
FIERY MOROCCAN LAMB MERGUEZ RECIPE - HANK SHAW | FOOD & WINE
From foodandwine.com
HOMEMADE GRILLED MOROCCAN SPICY LAMB MERGUEZ SAUSAGE RECIPE
From meatwave.com
LAMB MERGUEZ SAUSAGE WITH BRAISED CHICKPEAS - SPICE TRIBE
From spicetribe.com
MERGUEZ SAUSAGE - KOSHER COWBOY - RECIPES FROM MOROCCO TO …
From koshercowboy.com
LAMB MERGUEZ SAUSAGE AT WHOLE FOODS MARKET
From wholefoodsmarket.com
MERGUEZ - MEATS AND SAUSAGES
From meatsandsausages.com
SPICY AMERICAN LAMB MERGUEZ SAUSAGE WITH BUCATINI PASTA
From americanlamb.com
LAMB MERGUEZ SAUSAGE RECIPE: A TASTE OF MOROCCO
From amazingribs.com
LAMB SAUSAGE - MERGUEZ - LAMBTASTIC FARMS
From webmail.lambtasticfarms.com
ALL ABOUT LAMB MERGUEZ SAUSAGE | D'ARTAGNAN
From dartagnan.com
MERGUEZ RECIPE WITH PORK AND LAMB | AFRICAN RECIPES | PBS FOOD
From pbs.org
LAMB MERGUEZ SAUSAGE RECIPES - FOOD HOUSE
From foodhousehome.com
LAMB MERGUEZ SAUSAGE | URBAN BUTCHER | CALGARY
From urbanbutcher.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love