North African Merguez Food

LAMB MERGUEZ - (NORTH AFRICAN RED SAUSAGE)

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.

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.

NORTH AFRICAN LAMB SAUSAGES MERGUEZ

Steps:

• Mix ground lamb, salt, cumin, pepper, paprika, cayenne, cinnamon, pomegranate juice, garlic, ginger, and thyme together.
• Can be placed in lamb casings.

MERGUEZ LAMB KEBABS

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.

NORTH AFRICAN MERGUEZ

Steps:

• 1. In a small skillet over medium heat, add cumin coriande and fennel seeds; toast until fragrant, about 2 minutes. Let the seeds cool off for 15 minutes before transferring into a spice grinder; grind to a fine powder. Transfer spice mixture to a small bowl and mix ras el hanout, paprika, cayenne pepper, cinnamon, harissa and garlic; mix until well blended.
• 2. In a mixing bowl, combine lamb (directly from fridge) and spice mixture. Spread tomato paste on top and quickly mix with hands. Cover meat tightly with plastic wrap and chill overnight.
• 3. Next day, make patties or sausage. If making sausage, soak casing in cold water for 30 minutes and rinse throroughly. Lightly lubricate a small sausage nozzle with grapeseed oil. Pull casing over and leave about 2-inches overhanging at the end; make a knot. Proceed with sausage making and when done, twist into 6-inch links and burst bubbles with a toothpick or sausage pricker.
• 4. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=Hl1K9cYimWM