NORTH AFRICAN MERGUEZ

North African Merguez image

Provided by Francine Lizotte

Time 15m

Number Of Ingredients 11

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1 tsp whole cumin seeds
1 tsp whole coriander seeds
1 tsp whole fennel seeds
1/2 tsp ras el hanout
1/4 tsp sweet paprika
1/4 tsp cayenne pepper, or more to taste
1/4 tsp ground cinnamon
2 Tbsp harissa paste
2 large cloves garlic, pressed
1 Tbsp tomato paste
1 lb ground lamb

Steps:

1. In a small skillet over medium heat, add cumin coriande and fennel seeds; toast until fragrant, about 2 minutes. Let the seeds cool off for 15 minutes before transferring into a spice grinder; grind to a fine powder. Transfer spice mixture to a small bowl and mix ras el hanout, paprika, cayenne pepper, cinnamon, harissa and garlic; mix until well blended.
2. In a mixing bowl, combine lamb (directly from fridge) and spice mixture. Spread tomato paste on top and quickly mix with hands. Cover meat tightly with plastic wrap and chill overnight.
3. Next day, make patties or sausage. If making sausage, soak casing in cold water for 30 minutes and rinse throroughly. Lightly lubricate a small sausage nozzle with grapeseed oil. Pull casing over and leave about 2-inches overhanging at the end; make a knot. Proceed with sausage making and when done, twist into 6-inch links and burst bubbles with a toothpick or sausage pricker.
4. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=Hl1K9cYimWM