The enticing lamb merguez sausage comes from North Africa, where it’s the sausage of choice among the Bedouin and the larger population of that region. If you make it at home, merguez can be a loose sausage without a casing. Ideally, reduce the heat and extend cooking time to avoid losing juices through bubbles in the casing, which is otherwise impermeable. Click to share on Facebook (Opens in new window), Click to share on Pinterest (Opens in new window), Click to share on Twitter (Opens in new window), Click to share on LinkedIn (Opens in new window), Click to share on Tumblr (Opens in new window), Click to share on Reddit (Opens in new window), Click to email this to a friend (Opens in new window), Best 2-Ingredient Recipe: Easy Garlic Confit, Marrow Beans with Merguez, Pistachios & Honey, Your Best Chance to Watch Sacred Cow: The Case for (Better) Meat, How to Bake Your Best with Duck Fat and Truffle Butter, Watch Chef Douglass Williams Make the Perfect Turkey Breast, Here Are 7 Great Turkey-Free Alternatives for Thanksgiving Dinner, 8 Ways to Make a Smaller Thanksgiving Special this Year. Traditional merguez are halal, meaning the lamb or beef comes from an animal raised on a natural diet. Merguez is sometimes made with beef or veal, but the most prevalent type is made from lamb, which makes sense when you consider that the sheep population is many times the cattle population in North Africa. Post was not sent - check your email addresses! Our recipe, pictured below, for Spicy Lamb Burger Sliders is a winner. Taste and season with salt, pepper and spices if needed. Serve with couscous and boiled collard greens. Merguez sausage may be small in size, but its influence is felt worldwide. In a large roasting tin, big enough to fit the meat in one single … The spicy sausage can also oust herby links in puff pastry sausage rolls. Our lamb merguez is a very popular choice for backyard grilling, Bastille Day fêtes, and everyday eating. In a small skillet over medium-low heat, toast cumin, coriander and fennel seeds until fragrant, 1 to … All this harissa gives lamb merguez its characteristic red color, and a dose of heat. Merguez sausage may be small in size, but its influence is felt worldwide. Merguez is also popular in Israel, throughout the Middle East, and northern Europe. I wasn’t going to clean three pots! Usually made from lamb or beef, the sausage has a reddish appearance due to spices and chili paste used to flavor the meat. Pan-fry merguez sausages on a hot griddle for seven to 10 minutes, turning regularly with the tongs, until the skin has taken on a brownish tinge. Those on a low-fat, low-cholesterol diet should avoid merguez, since each sausage typically packs more than 200 calories and around 50 mg of cholesterol. To make merguez, lamb shoulder is ground, spiced, mixed with a little fat, and stuffed into sheep casings. When the French colonized North Africa, they took to this spicy sausage and incorporated it into French cuisine. Form into the mixture into 6 patties. Harissa is a Tunisian chili sauce, made differently from family to family, but always containing a cocktail of potent hot peppers. For a hot dog that packs real heat, the French serve merguez in a length of baguette oozing Dijon mustard as a popular street food. They serve grilled merguez on a fresh baguette that has been smeared with a healthy dose of Dijon mustard or mayonnaise, and then right on top, a serving of French fries. Merguez sausages impart an innovative twist to traditional sausage recipes. Preheat an outdoor grill. In North Africa and France, merguez is a vital ingredient in hearty tagine stew, accompanied by vegetables and couscous. // Leaf Group Lifestyle, Baking Homemade Venison Sausage in a Casing, BBC Food: Merguez Sausages With Harissa Mayonnaise, Daily Mail: Merguez Sausages With Lentils, Epicurious: Quick Collard Greens With Merguez Sausage, Creative Loafing Charlotte: Where to Find Moroccan Merguez Sausage. But the contribution of lamb merguez sausage to culinary history is a significant, and much appreciated, one. Traditional merguez are halal, meaning the lamb or beef comes from an animal raised on a natural diet. Nick Marshall is a UK-based writer specializing in trends and best-practice in the B2B sector. Procedure. Make a small thin patty with a walnut size piece of the mixture and cook until done, 3 minutes. Add the remaining lamb and cilantro and pulse a few times. The result was this delicious lamb merguez sausage with rice and vegetables. Try lamb merguez for your next meal, and tell us how you like it! The sausages are also high in sodium. Enter your email address to receive email notifications when new posts are published. While there are several types of merguez in Tunisia and Morocco, the common denominator flavoring agent is harissa. Sauté the links in a hot, heavy skillet with ½ cup of water for 12 minutes, until the water has evaporated and the sausages are brown. Place cumin, coriander, and fennel seeds in a cast iron skillet over medium heat and toast until fragrant, about 2 minutes. For a hot dog that packs real heat, the French serve merguez in a length of baguette oozing Dijon mustard as a popular street food. Originating from North Africa, particularly Morocco, merguez is a spiced lamb or beef -- or a mixture of the two -- sausage with a distinctive red coloring and spicy bite, thanks to harissa paste, paprika and cumin. Merguez sausages impart an innovative twist to traditional sausage recipes. Compared with traditional pork or beef sausages, merguez has a denser, chewier texture and goes well with simple side dishes, such as lentils or couscous. Copyright © 2020 Leaf Group Ltd., all rights reserved. Cooking merguez for the first time may seem like a somewhat daunting task, but there are several easy ways to prepare this spicy sausage for you and your family, whether you want to try the sausage alone, or combine it with other ingredients for a more substantial … https://www.dartagnan.com/lamb-merguez-sausage-recipes-and-uses.html Sprinkle with coriander for an extra Middle Eastern flourish. Bake the rolls in an oven at 375 degrees Fahrenheit for 20 minutes, taking care to place them on a wire rack to allow excess fat to drizzle onto a tray below, rather than making the pastry soggy. These merguez also conform to the kashrut requirements of the kosher diet.