Best Gralehouse Lamb Merguez Sausage Recipes

LAMB MERGUEZ SAUSAGE PATTIES

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.

ALGERIAN LAMB SAUSAGE MERGUEZ

Steps:

• Grind the lamb, fat from the lamb kidney (do not add the kidney) and garlic with the medium size holes of the grinder, ¼ inch in diameter. Add all the remaining ingredients, including the water, but not the casing. Test the mixture at this stage by preparing a miniature patty and frying it in a teaspoon of oil in a skillet. Should it need salt, it can be added at this time.
• Tie one end of the casing tightly to hold the filling. Fill the casing with the lamb mixture, twisting it around every 4 inches to make individual sausages.
• The merguez can be eaten in various ways the next day. The simple method of cooking is to fry them in hot vegetable oil until brown and crisp. Very little oil is needed since the sausage contains lamb fat. Serve warm. Makes about 10 to 12 sausages.
• NOTE: Algerians often prepare merguez with the cheaper cuts of lamb, especially the scraps left over from trimming the more expensive parts. You don't have to do this since the meaty leg of the lamb is an ideal cut that can be used.
• Sumac is that rare Mediterranean and Middle East seasoning that was used at one time as a salt substitute. The dried reddish crushed powder has a lemon/salt flavor and is used in meat and chicken dishes. It adds an important flavor to Algerian merguez.
• The Great Book Of Couscous.

HOMEMADE MERGUEZ

Steps:

• In a small skillet over medium-low heat, toast cumin, coriander and fennel seeds until fragrant, 1 to 2 minutes. Transfer warm spices to a spice grinder and grind well, or use a mortar and pestle and pound seeds.
• In a large bowl, combine all ingredients and mix well. Form lamb mixture into desired shape (1-inch-thick by 5-inch-long cigars make nice merguez, but fatter cylinders or patties will also work). Chill for up to 5 days, freeze for up to 3 months, or use immediately.
• Brush sausages with oil and grill or broil them until browned and cooked through. Or fry them in a little oil until well browned all over. Serve with more cilantro and harissa on the side, if desired.