Lamb Merguez Sausage Patties Recipes

Steps:

• Combine salt and fennel seeds in a mortar and pestle and pound until fine. Stir cumin, cinnamon, coriander, turmeric, and garlic cloves into the salt mixture and continue grinding to form a thick paste. Stir in harissa sauce and tomato paste until combined.
• Combine ground lamb and the spice paste together with a fork in a large bowl. Cover and refrigerate overnight.
• Form sausage into patties. Heat olive oil in a large skillet over medium-high heat. Cook patties until no longer pink inside, 5 to 8 minutes per side, depending on the size of the patties.

Steps:

• For the marinade, roast the spices in a dry pan for a couple mins until fragrant. Put remaining marinade ingredients in a blender and process to a smooth paste, then add the roast spices and blend again to combine. Place the lamb in a large bowl and pour over the marinade. Leave in the paste overnight, or for at least 2 hrs to absorb all the flavours.
• Heat oven to 160C/140C fan/gas 3. In a large roasting tin, big enough to fit the meat in one single layer, heat the oil and place over a high heat on the hob. Remove the meat from the marinade, wiping off and reserving any excess, then brown shanks on all sides in the hot oil.
• Add remaining marinade to the dish along with the carrots, onions and prunes, then pour in 1 litre water. Cover the dish tightly with foil and cook in a low oven for 3½-4 hrs until the meat is tender and falling away from the bone. Add the honey, lemon juice and seasoning and keep warm.
• If using, fry the sausages until cooked through, then add to the tagine. Serve the meat in a large bowl with the sauce spooned over, then scatter with the preserved lemons and mint, and serve the harissa on the side.

Steps:

• In a small skillet over medium-low heat, toast cumin, coriander and fennel seeds until fragrant, 1 to 2 minutes. Transfer warm spices to a spice grinder and grind well, or use a mortar and pestle and pound seeds.
• In a large bowl, combine all ingredients and mix well. Form lamb mixture into desired shape (1-inch-thick by 5-inch-long cigars make nice merguez, but fatter cylinders or patties will also work). Chill for up to 5 days, freeze for up to 3 months, or use immediately.
• Brush sausages with oil and grill or broil them until browned and cooked through. Or fry them in a little oil until well browned all over. Serve with more cilantro and harissa on the side, if desired.

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:

• For the lamb marinade and sausages: Combine the oil, vinegar, honey and mustard in a large resealable plastic bag. Season with salt and pepper. Add the lamb to the bag and marinate in the refrigerator for at least 3 hours (or overnight).
• Preheat the oven to 350 degrees F (180 degrees C).
• Heat a heavy ovenproof skillet over high heat until hot. Meanwhile, pat the lamb dry and discard the marinade. Add the oil to the hot skillet, then brown the racks of lamb on all sides, about 3 minutes. Add the sausages, shallots and rosemary to the skillet and sprinkle with salt and pepper.
• Transfer the skillet to the oven and cook until a meat thermometer inserted into the center of the lamb registers 140 degrees F (60 degrees C), about 25 minutes. Transfer the lamb and sausages to a platter and cover with foil to keep warm and allow the juices to redistribute. Discard the shallots and rosemary and reserve the skillet.
• For the sauce: Add the veal stock to the skillet and bring to a simmer, stirring and scraping up any browned bits from the bottom with a wooden spoon. Let the sauce reduce for about 5 minutes or until it reaches the desired consistency. Whisk in the butter, if using, and season with salt and pepper.
• Slice the lamb between the bones and serve with the sausages, Crispy Potatoes, a ladle of the sauce and a dollop of Spicy Red Pepper Jelly.
• Heat the canola oil in a deep fryer to 250 degrees F (120 degrees C). Line a baking sheet with paper towels. Fry the potatoes for about 2 minutes to blanch them. Transfer to the prepared baking sheet to rest for 5 minutes. Raise the oil temperature to 350 degrees F (180 degrees C). Fry the potatoes again until golden brown, about 2 minutes. Transfer to fresh paper towels to drain.
• Transfer the potatoes to a large bowl and toss with the paprika, smoked salt, red pepper flakes, chives, garlic, parsley and a drizzle of olive oil.
• Pulse the bell peppers and chile pepper in a food processor until finely chopped. Transfer to a saucepan and add the sugar, vinegar, ginger, salt and lemon zest and juice. Bring to a boil over high heat, then reduce the heat and simmer until it thickens, stirring occasionally, about 25 minutes. Pour the jelly into a jar. Let cool, then store in the refrigerator.

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:

• 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.