MERGUEZ WITH HALLOUMI AND FLAME-ROASTED PEPPERS
This is another easily assembled sausage dish, but slight lighter all told. Not that it wouldn't fill up a tableful of hungry eaters, but nothing can compete with sauerkraut for putting hairs on chests, and that sort of general bolstering. I keep packets of halloumi cheese on perpetual standby in my fridge, and the peppers I keep in jars in the cupboard. But you could always use a packet of frozen char grilled peppers if you have them. Indeed, if you slice them thinly enough, you can use fresh bell peppers. Merguez is my spicy sausage of choice here, but chorizo has a longer fridge life if that's a consideration. Anything you can buy vacuum-packed can only help here, too.
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 425 degrees F.
- Place the sausages into a low-sided roasting pan (this makes the cooking time quicker).
- Slice the halloumi into 1/4-inch slices and then lay them on and around the sausages in the pan.
- Take the peppers out of the jar and also strew them around the sausages and cheese, cutting them into smaller slices and pieces as you go, then drizzle over the oil. Cook for 15 to 20 minutes, by which time the sausages should have browned and the cheese colored in places.
HOMEMADE MERGUEZ
Provided by Melissa Clark
Categories dinner, main course
Time 15m
Yield About 1 pound of sausages
Number Of Ingredients 11
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.
Nutrition Facts : @context http, Calories 228, UnsaturatedFat 10 grams, Carbohydrate 1 gram, Fat 19 grams, Fiber 0 grams, Protein 13 grams, SaturatedFat 8 grams, Sodium 185 milligrams, Sugar 0 grams
HOMEMADE MERGUEZ SAUSAGE
Sausage with roots in Tunisia, Algeria and Morocco in N. Africa. Serve wrapped in sandwiches, along side polenta or with recipe #476459. From the NY Times.
Provided by gailanng
Categories Lamb/Sheep
Time 25m
Yield 1 pound
Number Of Ingredients 9
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.
Nutrition Facts : Calories 1310.2, Fat 107.4, SaturatedFat 46.4, Cholesterol 331.7, Sodium 2891, Carbohydrate 5.3, Fiber 2.1, Sugar 0.4, Protein 76.6
ALGERIAN LAMB SAUSAGE MERGUEZ
Algerians like their sausage spicy and with an exceptional array of seasonings. The version that follows can be considered medium hot, with pepper and chili providing the heat, while the garlic adds the aromatic richness.
Provided by Olha7397
Categories Lamb/Sheep
Time 35m
Yield 10 sausages
Number Of Ingredients 12
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.
Nutrition Facts : Calories 306.9, Fat 22.6, SaturatedFat 9.7, Cholesterol 78.1, Sodium 306.6, Carbohydrate 5.8, Fiber 1.4, Sugar 0.3, Protein 20
FRENCH MERGUEZ SAUSAGES - CULINARY COMMUNION
From the Culinary Communion charcuterie class. Delicious! Recipe courtesy of Gabriel Claycamp, posted with permission. Makes approximately 10 pounds sausage.
Provided by Julesong
Categories Lamb/Sheep
Time 2h
Yield 10 lbs sausage, approx
Number Of Ingredients 12
Steps:
- Marinate: toss the lamb, fatback, and dry seasonings together, then chill well (at least 2 hours).
- Grind: grind meat mixture through grinder using a medium plate (1/4-inch) into a mixing bowl over an ice bath.
- Mix and develop protein: in an electric mixer, mix on low speed for 1 minute, adding the red wine a little at a time. Mix on medium speed for 15 to 20 seconds, or until the sausage mixture is sticky to the touch.
- Make a tester: make a test patty and pan fry. Adjust the seasoning and consistency if necessary before putting sausage into casings.
- Stuff: stuff the sausage into the prepared casings and twist into 15-inch links. Cut into individual links. Make a spiral with each link and secure with a 6-inch skewer.
- Cook: the sausage is now ready to prepare for eating by pan frying, baking, grilling, or broiling to an internal temperature of 150 degrees F, or hold under refrigeration for up to 7 days.
- Notes: regarding the links -- we don't make the 15-inch links, we make links about 4 inches long, twisting them into link-shape as we're filling the casings. It's up to you, of course, how you make them. These sausages are absolutely delicious, and I hope you'll try the recipe! The recipe appear to definitely be a French version of Merguez, rather than the Turnisian version -- all I know is that they're very, very tasty. :).
Nutrition Facts : Calories 510.9, Fat 20.1, SaturatedFat 8.5, Cholesterol 203.4, Sodium 4494.7, Carbohydrate 6.8, Fiber 1, Sugar 2.3, Protein 67.6
GRILLED MERGUEZ AND ONIONS WITH MINT-LEMON COUSCOUS
In this summery salad, spicy merguez are grilled until seared, then served over a mound of couscous and vegetables that have been seasoned with herbs, cumin and plenty of lemon. Red onions wedges, grilled on one side only, are charred and caramelized in some parts while staying crisp and pungent in others. If you can't get merguez (which are traditional North African sausages made from lamb, beef or a combination of both), you can substitute any other spicy sausages. Choose something with a bite to contrast with the juicy sweetness of fresh tomatoes and cucumbers. Note that those without grill access can easily use the broiler here.
Provided by Melissa Clark
Categories weekday, grains and rice, sausages, main course
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Make the couscous: In a medium, heat-resistant bowl, combine boiling water, couscous and 1 teaspoon salt, and cover with a plate or lid. Let sit until the water is absorbed, 7 to 12 minutes. Fluff with a fork and set aside.
- Meanwhile, light the grill to medium-high or heat your broiler with the rack 3 inches from the heat source.
- Halve lemons crosswise and then squeeze the juice from one half into a large bowl. Add cumin, remaining 1/2 teaspoon salt and a few grinds of pepper. Slowly whisk in 1/3 cup olive oil. Stir in radishes and set aside to marinate.
- Place onion wedges and remaining 3 lemon halves, cut-side down, in a grill basket and grill until charred on one side only, 2 to 4 minutes. Or place on a sheet pan and broil until charred, 5 minutes. Transfer onions and lemons to a cutting board.
- Either on the grill, or on the same sheet pan as you used for the onions, grill or broil merguez until browned all over, 2 to 4 minutes per side. Transfer sausages to a cutting board and cover with foil to keep warm while you assemble the salad.
- When onion is cool enough to handle, dice it and add to radishes. Fold in couscous, tomatoes, 1/2 cup mint, 1/2 cup parsley, cucumbers, nuts and a large pinch of salt. Squeeze the juice from a charred lemon half into the bowl. Taste and add more salt and lemon, if needed. Slice merguez on a bias into 1/2-inch pieces.
- To serve, spoon couscous salad onto a platter, then top with sausages and any accumulated juices. Garnish with remaining herbs and a big drizzle of olive oil, and serve with remaining charred lemon halves on the side for more squeezing.
MERGUEZ BEANPOT
A hearty comforting one-pot soup packed with sausages and beans, ideal for cooler days
Provided by Mary Cadogan
Time 55m
Number Of Ingredients 8
Steps:
- Heat the oil in a large pan, add the sausages and fry until browned. Add the onions and pepper, and fry for 5 mins until softened. Add the tomatoes and 1 can of water, the Worcestershire sauce, mustard and sugar. Season and bring to the boil. Give it a stir, then reduce the heat, cover and simmer for 15 mins.
- Stir in the beans, return to a simmer and cook for a further 5 mins. Scatter with parsley or coriander and serve in bowls with tortillas.
Nutrition Facts : Calories 658 calories, Fat 39 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 28 grams sugar, Fiber 10 grams fiber, Protein 25 grams protein, Sodium 4.8 milligram of sodium
More about "merguez recipes"
MERGUEZ - TRADITIONAL NORTH AFRICAN HOMEMADE RECIPE
From 196flavors.com
5/5 (2)Category Appetizer, Main CourseAuthor Mike BenayounTotal Time 40 mins
CLASSIC FRENCH MERGUEZ RECIPE - THE SPRUCE EATS
From thespruceeats.com
3.7/5 (30)Total Time 15 minsCategory EntreeCalories 423 per serving
MOROCCAN MERGUEZ SAUSAGE RECIPE - THE SPRUCE EATS
From thespruceeats.com
3.8/5 (42)Total Time 30 minsCategory Appetizer, Breakfast, Dinner, EntreeCalories 248 per serving
MOROCCAN MERGUEZ AND VEGETABLE TAGINE RECIPE - FOOD …
From foodrepublic.com
HOW TO MAKE MERGUEZ SAUSAGES – RECIPE - THE GUARDIAN
From theguardian.com
MERGUEZ RECIPE - LOS ANGELES TIMES
From latimes.com
MERGUEZ SAUSAGE - HOW TO MAKE MERQUEZ SAUSAGES
From honest-food.net
HOW TO COOK MERGUEZ - OUR EVERYDAY LIFE
From oureverydaylife.com
HOMEMADE MERGUEZ SAUSAGE RECIPE - SERIOUS EATS
From seriouseats.com
10 BEST MERGUEZ SAUSAGE RECIPES | YUMMLY
From yummly.com
MOROCCAN MERGUEZ SPICE MIX RECIPE - THE SPRUCE EATS
From thespruceeats.com
MERGUEZ: THE NORTH AFRICAN SAUSAGE THAT’LL KNOCK YOUR …
From theguardian.com
WHAT IS MERGUEZ? - THE SPRUCE EATS
From thespruceeats.com
Author Danilo Alfaro
MERGUEZ - WIKIPEDIA
From en.wikipedia.org
Associated national cuisine Algeria, Morocco, …Alternative names مرقازRegion or state MaghrebMain ingredients Lamb or beef
RECIPE DETAIL PAGE | LCBO
From lcbo.com
MERGUEZ | ALBION FINE FOODS
From albionfinefoods.com
FIERY MOROCCAN LAMB MERGUEZ RECIPE - HANK SHAW | FOOD & WINE
From foodandwine.com
MERGUEZ FRITES | TRADITIONAL STREET FOOD FROM FRANCE
From tasteatlas.com
MERGUEZ
From merguez.restaurant
MERGUEZ-STYLE MEATBALLS RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
WHAT TO SERVE WITH MERGUEZ SAUSAGE? 7 BEST SIDE DISHES
From americasrestaurant.com
MERGUEZ – FIERY LAMB SAUSAGES FROM NORTH AFRICA
From wurstcircle.com
HOW TO MAKE MERGUEZ - ITALIAN BARREL
From italianbarrel.com
LAMB MERGUEZ SAUSAGES - REXDALE FOOD SPECIALTIES LTD.
From rexdalefood.ca
MERGUEZ - FIRSTHAND FOODS
From firsthandfoods.com
OVEN-BRAISED CHICKPEAS AND MERGUEZ WITH YOGURT AND MINT
From foodandwine.com
ALL ABOUT LAMB MERGUEZ SAUSAGE - D'ARTAGNAN FOODS
From dartagnan.com
RECIPE OF THE DAY: MERGUEZ SANDWICH | HUFFPOST LIFE
From huffpost.com
WHAT IS MERGUEZ? - RECETTE MAGAZINE
From blog.suvie.com
LAMB MERGUEZ SAUSAGE RECIPE: A TASTE OF MOROCCO
From amazingribs.com
WHAT ARE MERGUEZ SAUSAGES? (WITH PICTURES) - DELIGHTED COOKING
From delightedcooking.com
MERGUEZ - MEATS AND SAUSAGES
From meatsandsausages.com
BUY HALAL NOW MERGUEZ
From ehalal.io
OTTAWA FOODIES - MERGUEZ SAUSAGE
From ottawafoodies.com
HOW TO COOK MERGUEZ | EHOW
From ehow.com
MERGUEZ COUSCOUS | IGA RECIPES
From iga.net
MERGUEZ SAUSAGES | CANADIAN LIVING
From canadianliving.com
RESTAURANT MENU — MERGUEZ
From merguez.restaurant
MERGUEZ MAISON -- FOOD IS LOVE - YOUTUBE
From youtube.com
You'll also love