Best 2 Lamb Merguez Sausage Recipes

Lamb merguez sausage is a flavorful and versatile sausage made from ground lamb, spices, and herbs. It is popular in North African and Middle Eastern cuisine and can be enjoyed in various ways, from grilled or pan-fried to added to stews and casseroles. The secret to a great lamb merguez sausage lies in the blend of spices and herbs, which can range from mild and aromatic to hot and spicy. With its unique flavor and texture, lamb merguez sausage is sure to add a delicious twist to your next culinary creation.

Here are our top 2 tried and tested recipes!

LAMB MERGUEZ SAUSAGE PATTIES

Lamb Merguez Sausage Patties image

Merguez sausage is not commonly stocked at the grocery store, so I decided to come up with an easy home version.

Provided by Chef John

Categories World Cuisine Recipes African

Time P1DT20m

Yield 4

Number Of Ingredients 11

Ingredients

1 teaspoon salt
¼ teaspoon fennel seeds
1 teaspoon ground cumin
½ teaspoon ground cinnamon
½ teaspoon ground coriander
¼ teaspoon ground turmeric
3 cloves garlic, peeled
2 tablespoons harissa, or to taste (see Ingredient note)
1 tablespoon tomato paste
1 pound lean ground lamb
1 tablespoon olive oil

Steps:

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 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.

Nutrition Facts : Calories 267.7 calories, Carbohydrate 2.8 g, Cholesterol 75.9 mg, Fat 19.2 g, Fiber 0.6 g, Protein 19.9 g, SaturatedFat 6.8 g, Sodium 718.4 mg, Sugar 0.5 g

LAMB MERGUEZ - (NORTH AFRICAN RED SAUSAGE)

Lamb Merguez - (North African Red Sausage) image

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

Ingredients

1 tablespoon coriander seed, dry toasted
1 tablespoon cumin seed, dry toasted
1 tablespoon anise seed, dry toasted (or fennel seed, in a pinch)
1 tablespoon cinnamon, preferably Ceylon
1/2-1 teaspoon cayenne, depending on the heat level of the harissa used in the sausage
2 teaspoons turmeric
1 lb fresh ground lamb shoulder
2 garlic cloves, minced fine
1 teaspoon grated fresh ginger
1 tablespoon mixed spice
2 tablespoons harissa
1 tablespoon tomato paste
1/2 teaspoon salt, to taste
ice water, as needed

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.

Tips:

Choose high-quality lamb: Opt for fresh, ground lamb with a good fat content (around 20%) for juicy and flavorful sausages.

Season generously: Don't be shy with the spices! A blend of cumin, coriander, paprika, and cayenne pepper is a classic choice, but feel free to experiment with other flavors like harissa, mint, or oregano.

Use a fine grind: This will ensure that the sausages are evenly textured and cook evenly.

Chill the sausage mixture before stuffing: This will help the sausages hold their shape better during cooking.

Don't overstuff the casings: Leave a little room for expansion so the sausages don't burst during cooking.

Prick the sausages with a fork before cooking: This will help prevent them from splitting.

Cook the sausages over medium heat: This will help them cook evenly without burning.

Let the sausages rest before serving: This will allow the juices to redistribute throughout the meat, resulting in more tender and flavorful sausages.

Conclusion:

Homemade lamb merguez sausages are a delicious and versatile dish that can be enjoyed in a variety of ways. Whether you grill, pan-fry, or bake them, these sausages are sure to be a hit. Serve them with your favorite sides, such as couscous, roasted vegetables, or pita bread, and enjoy a taste of North African cuisine in the comfort of your own home.