MERGUEZ (A TUNISIAN SAUSAGE)

Merguez (A Tunisian sausage) image

Provided by Craig Claiborne And Pierre Franey

Categories dinner, appetizer, main course

Time 30m

Yield About 25 sausages

Number Of Ingredients 8

Ingredients

2 1/2 pounds shoulder of lamb, not too lean
1 teaspoon finely minced garlic
5 tablespoons Harissa (see recipe)
1/2 cup cold water
Salt to taste, if desired
freshly ground pepper to taste
16 feet lamb casings (see note)
2 tablespoons corn, peanut or vegetable oil

Steps:

Have the meat ground or outfit a meat grinder with the fine blade. Put the meat through the grinder.
Put the meat into a mixing bowl, and add the garlic, harissa, water, salt and pepper. Blend thoroughly.
Outfit a sausage machine or a hand grinder with a sausage funnel. Slip the casings onto the funnel. Fill the casings with the ground meat mixture, following the manufacturer's instructions.
Twist the casings at five- or six-inch intervals to indicate individual sausages. If the casings are not used, individual ''sausages'' can be made by dividing the meat into about 25 portions and shaping each one into a sausagelike shape.
When ready to cook, heat the oil in a skillet and add the sausages. Cook until lightly browned on one side and turn. Continue cooking, turning as necessary, until cooked through and nicely browned, about six minutes or longer.

Nutrition Facts : @context http, Calories 600, UnsaturatedFat 28 grams, Carbohydrate 0 grams, Fat 61 grams, Fiber 0 grams, Protein 12 grams, SaturatedFat 30 grams, Sodium 295 milligrams, Sugar 0 grams, TransFat 0 grams