Best 2 North African Merguez Recipes

North African Merguez is a spicy sausage traditionally made with lamb or beef, and seasoned with a blend of flavorful spices. It is a popular ingredient in many North African dishes, and can be grilled, roasted, or fried. This article will provide you with the best recipes for cooking North African Merguez, ensuring that you create a delicious and authentic dish.

Let's cook with our recipes!

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.

NORTH AFRICAN MERGUEZ

North African Merguez image

This spicy lamb sausage has a great earthy flavor! The combination of ingredients makes this tasty African sausage very different from others... you just have to try it!

Provided by Francine Lizotte

Categories Other Main Dishes

Time 15m

Number Of Ingredients 11

Ingredients

1 tsp whole cumin seeds
1 tsp whole coriander seeds
1 tsp whole fennel seeds
1/2 tsp ras el hanout
1/4 tsp sweet paprika
1/4 tsp cayenne pepper, or more to taste
1/4 tsp ground cinnamon
2 Tbsp harissa paste
2 large cloves garlic, pressed
1 Tbsp tomato paste
1 lb ground lamb

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

Tips:

Choose high-quality lamb or beef: The quality of the meat will greatly impact the flavor of the merguez. Look for meat that is fresh, finely ground, and has a good fat content (around 20%).
Use a variety of spices: Merguez is typically made with a blend of spices, including cumin, coriander, paprika, cayenne pepper, and harissa. Experiment with different combinations of spices to find a flavor profile that you enjoy.
Do not overmix the meat: Overmixing the meat can make the merguez tough. Mix the meat just until the spices are evenly distributed.
Form the merguez into evenly sized sausages: This will help them cook evenly. You can use a sausage stuffer or simply form the meat into long, thin sausages by hand.
Cook the merguez over medium heat: This will help to prevent the sausages from burning on the outside while remaining raw on the inside.
Serve the merguez with your favorite accompaniments: Merguez can be served with a variety of accompaniments, such as couscous, grilled vegetables, or pita bread.

Conclusion:

Merguez is a delicious and versatile North African sausage that can be enjoyed in a variety of ways. With its unique blend of spices and its juicy, flavorful meat, merguez is sure to be a hit at your next party or barbecue. So fire up the grill and give this recipe a try!