Lamb Merguez Sausages


Ingredients

1 tsp salt
¼ tsp fennel seeds
1 tsp ground cumin
½ tsp ground cinnamon
½ tsp ground coriander
¼ tsp ground turmeric
3 cloves garlic, peeled
2 tbsp (6 Teaspoons) harissa, or to taste
1 tbsp (3 Teaspoons) tomato paste
500 g lean ground lamb
1 tbsp (3 Teaspoons) olive oil

Method

  1. Combine salt and fennel seeds in a mortar and pestle and pound until fine. Stir cumin, cinnamon, coriander, turmeric, and garlic cloves into the salt mixture and continue grinding to form a thick paste. Stir in harissa sauce and tomato paste until combined.
  2. Combine ground lamb and the spice paste together with a fork in a large bowl. Cover and refrigerate 8 hours to overnight.
  3. Form sausage into patties. Heat olive oil in a large skillet over medium-high heat. Cook patties until no longer pink inside, 5 to 8 minutes per side, depending on the size of the patties.
  4. Or you can roll them into sausages and wrap them tightly in cling film. These sausages can be frozen.