North African Merguez
This spicy lamb sausage has a great earthy flavor! The mix of ingredients in North African Merguez is deliciously different from others!
Ingredients
- 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 Footnote
- 2 large cloves garlic, pressed
- 1 tbsp. tomato paste tips & tricks
- 1 lb. ground lamb
- 2 feet lamb casing
- grapeseed oil, as needed tips & tricks
Directions
- In a small skillet over medium heat, add cumin, coriander and fennel seeds; toast until fragrant, about 2 minutes.
- Let the seeds cool off for 15 minutes before transferring them into a spice grinder; grind to a fine powder.
- Transfer spice mixture to a small bowl and add ras el hanout, paprika, cayenne pepper, cinnamon, harissa paste and garlic; mix until well blended.
- In a mixing bowl, combine lamb and the spice mixture. Spread tomato paste on top and quickly mix with your hands.
- Cover the meat tightly with plastic wrap and chill overnight.
- The next day, form a small patty and cook it; taste and adjust the seasonings if needed. Proceed with sausage making or make patties.
Notes
Footnote: If you cannot find the harissa paste but only the spice blend, combine 1 1/2 tbsp. of it with 1 tsp. grapeseed oil and mix until it forms a paste.