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.
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.
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
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
NORTH AFRICAN LAMB SAUSAGES MERGUEZ
Make and share this North African Lamb Sausages Merguez recipe from Food.com.
Provided by Dienia B.
Categories Lamb/Sheep
Time 30m
Yield 3 lbs
Number Of Ingredients 11
Steps:
- Mix ground lamb, salt, cumin, pepper, paprika, cayenne, cinnamon, pomegranate juice, garlic, ginger, and thyme together.
- Can be placed in lamb casings.
Nutrition Facts : Calories 1359, Fat 108.5, SaturatedFat 46.6, Cholesterol 331.7, Sodium 2610.2, Carbohydrate 16, Fiber 4.8, Sugar 6.4, Protein 77.8
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