Lamb Merguez Sausages
Combine ground lamb with cumin, coriander, cinnamon, turmeric, garlic and harissa for a delicious merguez sausage perfect for burgers, breakfast or any meal.
Marthinus StrydomThe Story
Merguez sausage isn't commonly stocked at the grocery store, so decided to offer an easy homemade version.
Merguez is a red, spicy mutton- or beef-based fresh sausage in Maghrebi cuisine. Since the late 20th century, it has been popular in France and Great Britain due to the large Algerian populations.
Merguez is a sausage made with uncooked lamb, beef, or a mixture stuffed into a lamb-intestine casing. It is heavily spiced with cumin and chili pepper or harissa, which give it its characteristic piquancy and red color, as well as other spices such as sumac, fennel and garlic.
Merguez is usually eaten grilled. While not in traditional maghrebi couscous, it is often used in Couscous royal in France. It is also eaten in sandwiches and with french fries.
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Ingredients
Method
- 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.
- Combine ground lamb and the spice paste together with a fork in a large bowl. Cover and refrigerate 8 hours to overnight.
- 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.
- Or you can roll them into sausages and wrap them tightly in cling film. These sausages can be frozen.
