Moroccan Merguez Sausage Food

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.

MOROCCAN MERGUEZ STUFFING

Steps:

• For the sausage: Place the lamb, harissa, ginger, coriander, salt, cinnamon, pepper, sumac, turmeric and garlic in the bowl of a stand mixer. Mix on medium speed for 2 minutes, then turn out onto a sheet of plastic wrap and form into a small, dense log. Wrap well and refrigerate for at least 24 or up to 72 hours.
• For the stuffing: Preheat the oven to 400 degrees F. Grease a large casserole dish (such as a 9-by-13-inch or equivalent oval) with olive oil; set aside. Put the bread cubes in a very large bowl.
• Place a large saute pan over high heat. Break the sausage meat into marble-sized pieces and brown on all sides in batches; remove and add to the bowl, letting the bread soak up any grease.
• Once all the sausage is browned, reduce heat to medium-high (do not drain the grease from the pan). Add the sweet potatoes and cook, stirring occasionally, until they begin to brown, 4 minutes. Add the onions and peppers and continue to cook, stirring occasionally, another 4 minutes, then add garlic and walnuts, if using, and cook until fragrant, about 3 minutes. Pour the vegetables on top of the bread and sausage.
• Whisk the eggs and turkey stock together in a large bowl, then add the turmeric, coriander, paprika, salt, cayenne, if using, cinnamon, cumin, ginger, black pepper and 2 tablespoons of harissa. Pour half evenly over the stuffing mixture and toss well; when all the liquid has been absorbed, add the chopped parsley and remaining stock and continue tossing until well combined. Taste for seasoning, adding more harissa and spices as you'd like.
• Pour the stuffing into the prepared casserole dish, spreading out evenly, then cover with aluminum foil and bake for 40 minutes. Remove the foil and bake until brown on top, an additional 10 minutes. Allow to rest for 10 minutes, then serve warm.

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.

ALGERIAN LAMB SAUSAGE MERGUEZ

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.

FRENCH MERGUEZ SAUSAGES - CULINARY COMMUNION

Steps:

• Marinate: toss the lamb, fatback, and dry seasonings together, then chill well (at least 2 hours).
• Grind: grind meat mixture through grinder using a medium plate (1/4-inch) into a mixing bowl over an ice bath.
• Mix and develop protein: in an electric mixer, mix on low speed for 1 minute, adding the red wine a little at a time. Mix on medium speed for 15 to 20 seconds, or until the sausage mixture is sticky to the touch.
• Make a tester: make a test patty and pan fry. Adjust the seasoning and consistency if necessary before putting sausage into casings.
• Stuff: stuff the sausage into the prepared casings and twist into 15-inch links. Cut into individual links. Make a spiral with each link and secure with a 6-inch skewer.
• Cook: the sausage is now ready to prepare for eating by pan frying, baking, grilling, or broiling to an internal temperature of 150 degrees F, or hold under refrigeration for up to 7 days.
• Notes: regarding the links -- we don't make the 15-inch links, we make links about 4 inches long, twisting them into link-shape as we're filling the casings. It's up to you, of course, how you make them. These sausages are absolutely delicious, and I hope you'll try the recipe! The recipe appear to definitely be a French version of Merguez, rather than the Turnisian version -- all I know is that they're very, very tasty. :).

MERGUEZ (A TUNISIAN SAUSAGE)

Steps:

• Have the meat ground or outfit a meat grinder with the fine blade. Put the meat through the grinder.
• Put the meat into a mixing bowl, and add the garlic, harissa, water, salt and pepper. Blend thoroughly.
• Outfit a sausage machine or a hand grinder with a sausage funnel. Slip the casings onto the funnel. Fill the casings with the ground meat mixture, following the manufacturer's instructions.
• Twist the casings at five- or six-inch intervals to indicate individual sausages. If the casings are not used, individual ''sausages'' can be made by dividing the meat into about 25 portions and shaping each one into a sausagelike shape.
• When ready to cook, heat the oil in a skillet and add the sausages. Cook until lightly browned on one side and turn. Continue cooking, turning as necessary, until cooked through and nicely browned, about six minutes or longer.