Best Homemade Merguez Sausage Recipes

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HOMEMADE MERGUEZ



Homemade Merguez image

Provided by Melissa Clark

Categories     dinner, main course

Time 15m

Yield About 1 pound of sausages

Number Of Ingredients 11

1/2 teaspoon cumin seeds
1/2 teaspoon coriander seeds
1/2 teaspoon fennel seeds
1 pound ground lamb
2 tablespoons fresh cilantro, finely chopped; more for serving
2 garlic cloves, minced
1 1/2 teaspoons kosher salt
1 teaspoon paprika
1/2 teaspoon cayenne pepper, or to taste
Olive oil, for cooking
Harissa, for serving (optional)

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.

Nutrition Facts : @context http, Calories 228, UnsaturatedFat 10 grams, Carbohydrate 1 gram, Fat 19 grams, Fiber 0 grams, Protein 13 grams, SaturatedFat 8 grams, Sodium 185 milligrams, Sugar 0 grams

HOMEMADE MERGUEZ SAUSAGE



Homemade Merguez Sausage image

Sausage with roots in Tunisia, Algeria and Morocco in N. Africa. Serve wrapped in sandwiches, along side polenta or with recipe #476459. From the NY Times.

Provided by gailanng

Categories     Lamb/Sheep

Time 25m

Yield 1 pound

Number Of Ingredients 9

1/2 teaspoon cumin
1/2 teaspoon coriander seed
1/2 teaspoon fennel seed
1 teaspoon paprika
1/2-1 teaspoon cayenne pepper
1 lb ground lamb
2 -4 tablespoons fresh cilantro, finely chopped
2 garlic cloves, minced
1 1/2 teaspoons kosher salt

Steps:

  • In a cast-iron skillet over low heat, toast cumin, coriander seeds and fennel seeds until fragrant, 1 to 2 minutes. Transfer warm spices to a spice grinder or use a mortar and pestle to pound them until fine. Combine with the paprika and cayenne pepper; set aside.
  • In the bowl mix together the ground lamb with the spices, cilantro and salt. Pinch off a little of the mixture, form into a patty and brush with olive oil. Fry in a hot skillet to check the seasonings. Adjust the seasonings, if necessary.
  • Form sausages into patties to cook immediately or for storing in the refrigerator or freezer.
  • Note: 1. Chill for up to 5 days, freeze for up to 3 months or use immediately. 2. Brush sausages with olive oil and fry, grill or broil until browned and cooked through.

Nutrition Facts : Calories 1310.2, Fat 107.4, SaturatedFat 46.4, Cholesterol 331.7, Sodium 2891, Carbohydrate 5.3, Fiber 2.1, Sugar 0.4, Protein 76.6

MERGUEZ SAUSAGE



Merguez Sausage image

Provided by Pierre Franey

Categories     dinner, main course

Time 15m

Yield 4 servings

Number Of Ingredients 9

1 1/2 pounds ground lamb
1 teaspoon paprika
1/2 teaspoon crushed dried, hot red pepper flakes
1 tablespoon olive oil
Salt to taste if desired
1/4 teaspoon freshly ground black pepper
1 teaspoon ground cumin
2 teaspoons finely minced garlic
1 tablespoon corn, peanut or vegetable oil

Steps:

  • Put the lamb in a mixing bowl and add the ingredients up to and including the minced garlic. Blend the mixture thoroughly by hand. To test the sausage for seasoning, shape a small portion into a patty. Cook the patty in a lightly-oiled skillet and season to taste.
  • Shape the mixture into eight equal balls then flatten each into a patty.
  • Heat the oil in a heavy skillet and add the patties. You may do this in two batches, depending on the skillet size. Cook the patties for 8 minutes, turning when necessary. Drain on paper towels.

Nutrition Facts : @context http, Calories 547, UnsaturatedFat 26 grams, Carbohydrate 1 gram, Fat 47 grams, Fiber 0 grams, Protein 28 grams, SaturatedFat 18 grams, Sodium 418 milligrams, Sugar 0 grams, TransFat 0 grams

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