SPICY MERGUEZ WITH SPINACH AND WHITE BEANS
Provided by Ina Garten
Time 9h30m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Cook's Note: For television, Daniel Boulud substituted dried chick peas for the cannellini peas.
- Center a rack in the oven and preheat the oven to 300 degrees F.
- Heat 1/4 cup of the olive oil in a wide cast-iron pot or Dutch oven over high heat. Add the spinach, little by little, and cook, stirring continuously, until all the spinach has wilted and browned slightly and all the liquid has evaporated, 20 to 30 minutes.
- Add the onions, garlic, mint, cilantro, harissa (or cayenne), black pepper, and Four-Spice Powder and cook, stirring, for 5 minutes.
- Pour in 4 cups water and add the cannellini beans (or black-eyed peas). Stir, bring to a simmer, and cover. Braise in the oven for 2 hours, or until the beans are nearly tender.
- Meanwhile, heat the remaining 1 tablespoon olive oil in a medium skillet over medium heat. Sear the merguez on all sides, about 10 minutes. Transfer to a plate lined with a paper towel to drain.
- Stir the lemon juice into the beans and place the seared merguez on top. Cover and continue to braise until the beans are tender and the sausage is cooked through, about 30 minutes more. Season with salt to taste.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
- In a spice grinder or clean coffee grinder, finely grind the cloves and black pepper together. Transfer to a bowl and combine with the nutmeg and ginger.
MERGUEZ LAMB KEBABS
A take on the highly-spiced North African lamb sausages, these skewers are served with aromatic cumin yogurt
Provided by Barney Desmazery
Categories Main course
Time 40m
Yield Makes 8
Number Of Ingredients 14
Steps:
- Soak 8 wooden skewers in water. Toast all the whole spices in a small pan. Tip into a mortar and grind with a pestle, then mix in with the paprika, harissa, garlic and cinnamon. Scrape into a bowl with the meat, season and squish together with your fingers. Mould the mix into 8 long kebabs, straight onto the skewers. Can be done up to a day ahead.
- When the coals are ashen, barbecue for 10-15 mins, turning occasionally, until cooked through. The fat from the kebabs can cause flare-ups, so be careful. While the kebabs are cooking, mix all the ingredients for the yogurt. Scatter the kebabs and yogurt with coriander, and serve with extra harissa and warm flatbreads.
Nutrition Facts : Calories 250 calories, Fat 17 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 22 grams protein, Sodium 0.3 milligram of sodium
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 BEANPOT
A hearty comforting one-pot soup packed with sausages and beans, ideal for cooler days
Provided by Mary Cadogan
Time 55m
Number Of Ingredients 8
Steps:
- Heat the oil in a large pan, add the sausages and fry until browned. Add the onions and pepper, and fry for 5 mins until softened. Add the tomatoes and 1 can of water, the Worcestershire sauce, mustard and sugar. Season and bring to the boil. Give it a stir, then reduce the heat, cover and simmer for 15 mins.
- Stir in the beans, return to a simmer and cook for a further 5 mins. Scatter with parsley or coriander and serve in bowls with tortillas.
Nutrition Facts : Calories 658 calories, Fat 39 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 28 grams sugar, Fiber 10 grams fiber, Protein 25 grams protein, Sodium 4.8 milligram of sodium
MOROCCAN MERGUEZ SAUSAGE
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
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
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
MERGUEZ
Spicy red Moroccan lamb sausages for the grill. From Joyce Goldstein's "The Mediterranean Kitchen", 1989. Don't skimp on the fat, or they will be dry when cooked.
Provided by zeldaz51
Categories Lamb/Sheep
Time 40m
Yield 8 sausages, 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine all ingredients except casings and olive oil in a mixing bowl and mix well with your hands.Fry a small amount as a test and adjust seasonings to taste. It should be somewhat hot and the cinnamon should be balanced by the herbs.
- Using the sausage stuffing attachment of a stand mixer, stuff the casings with the mixture and twist and tie to make 4-inch links. Alternatively, shape into 3-inch lozenges, slightly fatter in the middle, formed around metal skewers, or simply into small patties.
- Heat the grill or broiler. If the sausages are in casings, prick them with a fork 2 to 3 times and brush with oil. Grill or broil them 3-4 minutes each side until cooked through. For lozenges or patties, brush with a little oil and grill about 3 minutes each side, or saute the patties in a little oil over high heat.
Nutrition Facts : Calories 663.8, Fat 54, SaturatedFat 23.3, Cholesterol 165.9, Sodium 866.9, Carbohydrate 4.6, Fiber 2.2, Sugar 0.5, Protein 38.7
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MERGUEZ SAUSAGE - HOW TO MAKE MERQUEZ SAUSAGES
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5/5 (2)Total Time 1 hr 30 minsCategory Cured MeatCalories 167 per serving
- Get out about 20 feet of sheep casings and soak them in warm water. If you don’t trust your source, run water through them to check for punctures or weak spots.
- Make sure all your equipment is cold; freeze your grinder's grinding plate and blades, and the bowl you will put the meat into for 30 minutes to an hour. Do the same for the meat and fat. When everything’s nice and cold, mix the meat and fat with the salt and all the dry spices.
- Grind it all through a coarse plate; I use a 10 mm plate. Test the temperature of the mixture, and if it’s 35°F or colder, go ahead and grind it all again through a fine die, like a 4.5 mm or thereabouts. If it’s warmer, put the mix back in the freezer to chill until it hits 35°F or cooler.
- Once the sausage has been ground twice, test the temperature again to make sure it’s cold. I prefer to chill the mix down to 28°F to 32°F for this next stage. Chill the mix and when it’s cold enough, take it out and add the harissa, vinegar and water. Now, mix and knead the mixture in a big bin or bowl with your hands for a solid 2 minutes — your hands will ache with cold, which is good. You want everything to almost emulsify.
FIERY MOROCCAN LAMB MERGUEZ RECIPE - HANK SHAW | FOOD & WINE
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- Spread the meat and fat strips on 2 large rimmed baking sheets. In a small bowl, combine the garlic, dry seasonings and spices and sprinkle the seasoning mixture all over the meat and fat. Refrigerate the meat and fat for 15 minutes. Drizzle the liquid ingredients all over the meat and fat. Freeze the seasoned meat and fat until very firm, about 45 minutes.
- Chill the bowl of a stand mixer and the meat grinder's parts in the freezer. Set up the grinder with the coarse grinding plate; place the bowl below. With the machine at medium-high speed, gradually drop in the meat and fat. Add any liquid on the baking sheets to the ground meat.
- Put the ground meat in the freezer again to keep it at 32° to 40° (at 45°, the fat begins to melt, ruining the texture of the sausage). Using clean hands or the paddle of the stand mixer, knead or beat the meat until a sticky mass forms, about 50 seconds; be careful not to let the meat get too warm. Refrigerate for up to 3 hours.
- Meanwhile, soak the pork or sheep casings in warm water for 30 minutes. Drain the casings. Working over the sink, gently run warm water through each casing. Pinch both ends and lift up the water-filled casing. Look for any spots that leak and cut out those portions.
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- Leave the cooked spices to cool down completely, otherwise they'll create moisture in you final product and reduce the shelf life drastically.
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- Mix all the ingredients thoroughly in a large bowl and leave aside for about an hour, preferable overnight, for the flavours to develop.
- Soak the sausage casing in warm water for 20 minutes, then lightly pat dry with a kitchen towel.
- To make the sausages, slip the casing over the cut end of the piping bag and keep pulling the casing over as much as you can, gathering it back, concertina style.
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- Preheat the oven to 400°. In a large ovenproof skillet, heat the olive oil. Add the merguez and cook over moderately high heat, turning occasionally, until browned all over, about 5 minutes. Transfer the merguez to a plate.
- Add the red onion, garlic and cumin and cook over moderate heat until the onion is softened, about 3 minutes. Stir in the drained chickpeas and season with salt and pepper. Return the merguez and any juices to the skillet. Add the chicken stock. Transfer the skillet to the oven and bake for 15 minutes, until the merguez is cooked through.
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