Merguez Lamb Kebabs Food

MOROCCAN MERGUEZ SAUSAGE

Moroccan Merguez Sausage image

Learn how to make a spicy sausage from North Africa at home. The recipe is easy and you can shape them by hand or stuff sausage casings.

Provided by Christine Benlafquih

Categories Appetizer Breakfast Dinner Entree

Time 30m

Yield 5

Number Of Ingredients 6

Ingredients

1 pound ground beef (or lamb)
3 cloves garlic (finely chopped or pressed)
2 tablespoons fresh cilantro (chopped)
2 tablespoons merguez spice mix
2 to 3 teaspoons harissa
Optional: sausage casings

Steps:

In a large bowl, combine all ingredients except sausage casings (if using) in a large bowl.
Knead the mixture well to evenly distribute the spices, herbs, and harissa.
Shape as desired.
Alternatively, you can pass the ingredients through a meat grinder and feed the merguez mixture into sausage casings.
For the best flavor, allow the merguez to sit for 30 minutes or longer in the refrigerator before cooking.
Place on grill or under broiler until cooked through and meat registers temperature of 155 F with meat thermometer.

Nutrition Facts : Calories 248 kcal, Carbohydrate 3 g, Cholesterol 64 mg, Fiber 1 g, Protein 16 g, SaturatedFat 7 g, Sodium 107 mg, Sugar 0 g, Fat 19 g, ServingSize 4 to 5 servings, UnsaturatedFat 0 g

CLASSIC FRENCH MERGUEZ RECIPE

Classic French Merguez Recipe image

This merguez recipe features sausage made with spices, herbs, and garlic. Moroccan lamb sausage recipe.

Provided by Rebecca Franklin

Categories Entree

Time 15m

Yield 12

Number Of Ingredients 12

Ingredients

2 teaspoons cumin seeds
2 teaspoons fennel seeds
2 teaspoons coriander seeds
2 tablespoons paprika
2 teaspoons cayenne pepper
3/4 teaspoon ground cinnamon
3 pounds ground lamb and mutton
1/2 cup extra-virgin olive oil
2/3 cup fresh cilantro, chopped
1/3 cup fresh mint, finely chopped
6 cloves garlic, crushed and finely chopped
3 1/2 to 4 teaspoons kosher salt, to taste

Steps:

Gather the ingredients.
Toast cumin, fennel, and coriander seeds in a dry skillet set over medium heat, constantly stirring, for about 2 minutes, until they become fragrant. Be very careful not to overcook, and worst still, burn the spices.
Once toasted, allow seeds to cool and process them in a spice grinder.
Add toasted, ground seeds to paprika, cayenne pepper, and cinnamon.
Place ground lamb in a large bowl, drizzle with olive oil, and sprinkle spice mixture, chopped herbs, crushed garlic, and salt over meat. Mix seasonings into meat.
The seasoned meat can then be either formed into patties, the size and shape of your choice, or, fill bought sausage casings with lamb mixture. For this, you will need a sausage stuffer attachment often sold for stand mixers , or a stuffing machine.
Once made, chill before using.
Cook patties or sausages or simply fry until cooked through.
Serve stuffed into a bun, pita, or slice and serve in Middle Eastern flatbreads.

Nutrition Facts : Calories 423 kcal, Carbohydrate 2 g, Cholesterol 110 mg, Fiber 1 g, Protein 28 g, SaturatedFat 11 g, Sodium 504 mg, Sugar 0 g, Fat 33 g, ServingSize 3 1/2lbs sausage (12 servings), UnsaturatedFat 0 g