Lamb Merguez - (North African Red Sausage) Recipe

Name: Lamb Merguez - (North African Red Sausage)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Spice Mixture; 1 tablespoon coriander seed, dry toasted; 1 tablespoon cumin seed, dry toasted; 1 tablespoon anise seed, dry toasted (or fennel seed, in a pinch); 1 tablespoon cinnamon, preferably Ceylon; 1/2 - 1 teaspoon cayenne, depending on the heat level of the harissa used in the sausage; 2 teaspoons turmeric; Sausage; 1 lb fresh ground lamb shoulder; 2 garlic cloves, minced fine; 1 teaspoon grated fresh ginger; 1 tablespoon mixed spice; 2 tablespoons harissa; 1 tablespoon tomato paste; 1/2 teaspoon salt, to taste; ice water, as needed

Servings: persons

Spice Mixture
1 tablespoon coriander seed, dry toasted
1 tablespoon cumin seed, dry toasted
1 tablespoon anise seed, dry toasted (or fennel seed, in a pinch)
1 tablespoon cinnamon, preferably Ceylon
1/2 - 1 teaspoon cayenne, depending on the heat level of the harissa used in the sausage
2 teaspoons turmeric
Sausage
1 lb fresh ground lamb shoulder
2 garlic cloves, minced fine
1 teaspoon grated fresh ginger
1 tablespoon mixed spice
2 tablespoons harissa
1 tablespoon tomato paste
1/2 teaspoon salt, to taste
ice water, as needed

1
Combine the spice mix ingredients and grind fine using a spice grinder or a mortar and pestle. The extra can be stored in a glass jar.
2
Using a mixer, combine all the sausage ingredients. Add the ice water, a tablespoon at a time until the mixture is well combined. Form a little patty and cook it off, taste and adjust the seasoning as you see fit. Cover and chill overnight (for best flavor), or at least an hour.
3
If making patties, dip your hands in ice water as you form them. This mixture will also make one large stuffed casing coil. Chill the patties or coil again if you are not going to cook right away.
4
Grill for 10-12 minutes, total, turning once.

441

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Spice Mixture, 1 tablespoon coriander seed, dry toasted, 1 tablespoon cumin seed, dry toasted, 1 tablespoon anise seed, dry toasted (or fennel seed, in a pinch), and more.

Yes, Lamb Merguez - (North African Red Sausage) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lamb Merguez - (North African Red Sausage)

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