LAMB MERGUEZ - (NORTH AFRICAN RED SAUSAGE)
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
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.
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Dexter Lewis
[email protected]Lamb merguez sausage sounds like something I would really enjoy. I'll have to find a restaurant that serves it.
Rockstar Sabbir
[email protected]This looks absolutely delicious. I'm going to bookmark this recipe and make it soon.
Adam Kaye
[email protected]I can't wait to see how this turns out!
Ghetto Blink
[email protected]Will definitely give this recipe a try this weekend!
Laine Mead
[email protected]This dish looked amazing, but sadly I haven't had a chance to try it yet.
Durgesh Pratap
[email protected]This lamb merguez sausage is a game changer! It's so flavorful and versatile. I've used it in tacos, sandwiches, and even pasta dishes. It's always a hit.
Wendy Corona
[email protected]I've never had lamb merguez sausage before, but this recipe made me a fan! The flavors are so rich and complex, and the sausage is so juicy. I can't wait to try it again.
Abukari Memunatu
[email protected]The lamb merguez sausage was a hit at my last party! Everyone loved the unique flavor and the spice blend was spot on. I'll definitely be making this again.
Nkosinathi Vincent
[email protected]Just made this lamb merguez sausage and it turned out amazing! The flavor is incredible and the texture is perfect. Will definitely be making this again.
Oli Wayt
[email protected]This North African red sausage is a real show stopper! The combination of spices and herbs is simply divine, and the lamb is cooked to perfection. I highly recommend trying this recipe if you're looking for something special.