Best Homemade Merguez Recipes

HOMEMADE MERGUEZ

Homemade Merguez image

Provided by Melissa Clark

Time 15m

Yield About 1 pound of sausages

Number Of Ingredients 11

Ingredients

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

Ingredients

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