Discover the irresistible allure of homemade Merguez sausage, a mouthwatering delicacy originating from the Maghrebi region. While traditionally made with ground lamb, this versatile recipe also allows for the use of ground beef. With its robust seasoning and fiery kick, Merguez is sure to tantalize your taste buds.
Unlike traditional methods that require casing, our simplified approach ensures hassle-free preparation. No need to worry about intricate steps—just pure enjoyment!
To infuse the perfect blend of flavors, we incorporate a medley of aromatic spices, including cumin, chili pepper, and harissa. These vibrant ingredients create Merguez's distinctive piquancy and vibrant red color. Additional notes of sumac, fennel, and garlic further enhance its complexity.
The preferred cooking method for Merguez is grilling, allowing the sausage to sizzle and char to perfection. Picture yourself savoring freshly grilled Merguez, generously topped with zesty harissa hot sauce, nestled within warm homemade pita bread. Alternatively, indulge in the classic combination of Merguez nestled in a soft hot dog bun, accompanied by golden french fries and tangy Israeli pickled vegetables.
Unveiling the secret to intensifying the flavors, we recommend toasting the spices beforehand. In just 1 to 2 minutes over medium-low heat, toast a fragrant blend of cumin, coriander, and fennel in a small skillet.
Next, gather all the ingredients in a spacious bowl and mix thoroughly. Shape the lamb mixture into desired forms, such as 1-inch-thick by 5-inch-long cigars or plump cylinders. For added convenience, store the sausages in a sealed container, chilling them in the refrigerator for up to 5 days or freezing them for future enjoyment. Of course, you can also cook them immediately to satisfy your cravings.
Just before grilling, give the sausages a gentle brush of olive oil, ensuring a succulent and charred exterior. Whether grilling or broiling, cook until the sausages are beautifully browned and cooked through. Alternatively, pan-frying in a small amount of oil creates a delectable crispy exterior. Serve alongside a vibrant garnish of fresh cilantro and extra harissa for a delightful burst of flavor.
Elevate your grilling season with the exceptional taste of homemade Merguez sausage. Bid farewell to ordinary hot dogs and embrace the rich, aromatic experience that Merguez brings to your table. Unleash your inner gourmet and embark on this unforgettable culinary journey today!
Merguez Sausage
DESCRIPTION
INGREDIENTS
- ½ teaspoon cumin powder
- ½ teaspoon coriander powder
- ½ teaspoon fennel
- 1 pound ground lamb (or beef)
- 2 tablespoons fresh cilantro (finely chopped; more for serving)
- 2 garlic cloves (minced)
- 1 ½ teaspoons kosher salt
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper (or to taste)
- Olive oil (for cooking)
- Harissa (for serving (optional))
INSTRUCTIONS
- In a small skillet over medium-low heat, toast cumin, coriander and fennel until fragrant, 1 to 2 minutes.
- 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
See more lamb recipes here.
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Savannah Johnson says
Had this during Sukkot over the campfire. Very good!
npool32 says
Thank you Savannah. Glad you enjoyed!