North African Merguez Recipes
NORTH AFRICAN LAMB SAUSAGES MERGUEZ
Make and share this North African Lamb Sausages Merguez recipe from Food.com.
Provided by Dienia B.
Categories Lamb/Sheep
Time 30m
Yield 3 lbs
Number Of Ingredients 11
Steps:
- Mix ground lamb, salt, cumin, pepper, paprika, cayenne, cinnamon, pomegranate juice, garlic, ginger, and thyme together.
- Can be placed in lamb casings.
Nutrition Facts : Calories 1359, Fat 108.5, SaturatedFat 46.6, Cholesterol 331.7, Sodium 2610.2, Carbohydrate 16, Fiber 4.8, Sugar 6.4, Protein 77.8
LAMB MERGUEZ - (NORTH AFRICAN RED SAUSAGE)
This recipe was adapted from one posted on the Food 52 (blog). The secret to this tasty merguez is the harissa used. (Whole foods has one that is recommended for this recipe, but use any you like.) It's typically eaten grilled and/or with couscous. You can make it into patties or stuff it into sausage casings. It's best made a day ahead to allow the flavors to develop.
Provided by PanNan
Categories Lamb/Sheep
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
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.
MERGUEZ LAMB KEBABS
A take on the highly-spiced North African lamb sausages, these skewers are served with aromatic cumin yogurt
Provided by Barney Desmazery
Categories Main course
Time 40m
Yield Makes 8
Number Of Ingredients 14
Steps:
- Soak 8 wooden skewers in water. Toast all the whole spices in a small pan. Tip into a mortar and grind with a pestle, then mix in with the paprika, harissa, garlic and cinnamon. Scrape into a bowl with the meat, season and squish together with your fingers. Mould the mix into 8 long kebabs, straight onto the skewers. Can be done up to a day ahead.
- When the coals are ashen, barbecue for 10-15 mins, turning occasionally, until cooked through. The fat from the kebabs can cause flare-ups, so be careful. While the kebabs are cooking, mix all the ingredients for the yogurt. Scatter the kebabs and yogurt with coriander, and serve with extra harissa and warm flatbreads.
Nutrition Facts : Calories 250 calories, Fat 17 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 22 grams protein, Sodium 0.3 milligram of sodium
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- Mix all the ingredients thoroughly in a large bowl and leave aside for about an hour, preferable overnight, for the flavours to develop.
- Soak the sausage casing in warm water for 20 minutes, then lightly pat dry with a kitchen towel.
- To make the sausages, slip the casing over the cut end of the piping bag and keep pulling the casing over as much as you can, gathering it back, concertina style.
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WHAT IS MERGUEZ?
Merguez is a spicy sausage, with its heat coming from harissa, a fiery condiment, also native to Maghreb, that is made from ground dried red chiles and other spices, along with lemon and olive oil. The harissa also contributes a vivid red color to the uncooked sausage, though this red hue tends to diminish upon cooking.
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Merguez (/ m ɛər ˈ ɡ ɛ z /, from Kabyle: amergaz, lit. 'Like man' Am argaz) is a red, spicy mutton- or beef-based fresh sausage in Maghrebi cuisine. Since the late 20th century, it has been popular in France and Great Britain due to the large Algerian populations. Merguez is a sausage made with uncooked lamb, beef, or a mixture stuffed into a lamb-intestine casing.
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