Lamb Merguez North African Red Sausage Recipes

Steps:

• 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.
• 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.
• 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.
• Grill for 10-12 minutes, total, turning once.

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.

Steps:

• Grind the lamb, fat from the lamb kidney (do not add the kidney) and garlic with the medium size holes of the grinder, ¼ inch in diameter. Add all the remaining ingredients, including the water, but not the casing. Test the mixture at this stage by preparing a miniature patty and frying it in a teaspoon of oil in a skillet. Should it need salt, it can be added at this time.
• Tie one end of the casing tightly to hold the filling. Fill the casing with the lamb mixture, twisting it around every 4 inches to make individual sausages.
• The merguez can be eaten in various ways the next day. The simple method of cooking is to fry them in hot vegetable oil until brown and crisp. Very little oil is needed since the sausage contains lamb fat. Serve warm. Makes about 10 to 12 sausages.
• NOTE: Algerians often prepare merguez with the cheaper cuts of lamb, especially the scraps left over from trimming the more expensive parts. You don't have to do this since the meaty leg of the lamb is an ideal cut that can be used.
• Sumac is that rare Mediterranean and Middle East seasoning that was used at one time as a salt substitute. The dried reddish crushed powder has a lemon/salt flavor and is used in meat and chicken dishes. It adds an important flavor to Algerian merguez.
• The Great Book Of Couscous.

Steps:

• Toast fennel seeds in a small heavy skillet over medium heat until fragrant and a shade darker, about 1 minute. Grind to a fine powder in grinder.
• Mix together lamb, garlic, harissa, spices (including fennel), and 1/2 teaspoon salt thoroughly with your hands (do not overmix). Form into 4 oval patties (about 3/4 inch thick).
• Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook patties, turning once, about 9 minutes total for medium-rare.
• While patties cook, bring broth, raisins, and 1/4 teaspoon salt to a boil in a 2-quart heavy saucepan, then stir in couscous. Let stand off heat, covered, 5 minutes. Fluff with a fork; stir in cilantro, zest, and salt to taste.
• Serve patties on couscous.

Steps:

• Combine all ingredients except casings and olive oil in a mixing bowl and mix well with your hands.Fry a small amount as a test and adjust seasonings to taste. It should be somewhat hot and the cinnamon should be balanced by the herbs.
• Using the sausage stuffing attachment of a stand mixer, stuff the casings with the mixture and twist and tie to make 4-inch links. Alternatively, shape into 3-inch lozenges, slightly fatter in the middle, formed around metal skewers, or simply into small patties.
• Heat the grill or broiler. If the sausages are in casings, prick them with a fork 2 to 3 times and brush with oil. Grill or broil them 3-4 minutes each side until cooked through. For lozenges or patties, brush with a little oil and grill about 3 minutes each side, or saute the patties in a little oil over high heat.

Steps:

• Cut the liver in pieces approximately 1" long and 1/2" wide. In a large frying pan fry in the olive oil over a medium heat until browned on all sides. Reduce the heat a little and cook for a further 5 minutes.
• Turn up the heat, add the cumin and garlic and lightly fry off.
• Liquidise the tomatoes and add to the pan, season well with salt and pepper. Add the water, mix well then cover and cook for approx 25 minutes on medium to high heat or until the sauce has thickened.
• Stir in half or the chopped coriander and sprinkle the rest on the top.
• Serve with basmati rice and salad, mashed potato or fresh bread etc.