Merguez Sausage Baps Harissa Ketchup Food

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

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.