Best 3 Lamb Merguez Sausage Patties Recipes
Calling all lamb lovers: here's a dish that will tantalize your taste buds and transport you to the vibrant streets of Marrakech. Lamb merguez sausage patties are a North African delicacy renowned for their bold flavors and juicy texture. These patties are typically made with a blend of lamb, spices, and herbs, and are often grilled or pan-fried until crispy on the outside and tender on the inside. In this article, we present you with three variations of this delectable dish, each offering a unique twist on the classic recipe. Whether you prefer the traditional Moroccan spices, a spicy harissa kick, or a more Mediterranean-inspired flavor profile, we have got you covered. So, fire up your grill or heat up your skillet and get ready to embark on a culinary journey that will leave you craving for more.
Here are our top 3 tried and tested recipes!
LAMB MERGUEZ SAUSAGE PATTIES
Merguez sausage is not commonly stocked at the grocery store, so I decided to come up with an easy home version.
Provided by Chef John
Categories World Cuisine Recipes African
Time P1DT20m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 267.7 calories, Carbohydrate 2.8 g, Cholesterol 75.9 mg, Fat 19.2 g, Fiber 0.6 g, Protein 19.9 g, SaturatedFat 6.8 g, Sodium 718.4 mg, Sugar 0.5 g
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
MERGUEZ LAMB PATTIES WITH GOLDEN RAISIN COUSCOUS
Provided by Andrea Albin
Yield Makes 4 servings
Number Of Ingredients 16
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.
Tips:
- Choose the right lamb: Use ground lamb with a fat content of around 20% for the best flavor and texture.
- Grind the lamb yourself: If possible, grind the lamb yourself using a meat grinder fitted with a medium-coarse die. This will give you the best control over the texture of the sausage.
- Season the lamb well: Use a generous amount of spices and herbs to flavor the lamb. Common spices used in merguez sausage include cumin, coriander, paprika, and cayenne pepper. Fresh herbs such as parsley, cilantro, and mint are also commonly used.
- Chill the lamb before cooking: Chilling the lamb before cooking will help to keep the sausage patties from falling apart. Chill the lamb for at least 30 minutes before cooking.
- Cook the sausage patties over medium heat: Cooking the sausage patties over medium heat will help to prevent them from burning. Cook the sausage patties for about 8-10 minutes per side, or until they are cooked through.
Conclusion:
Lamb merguez sausage patties are a delicious and versatile dish that can be enjoyed in many different ways. They can be served on their own, with rice or couscous, or in a sandwich. They can also be used as a topping for pizza or pasta. No matter how you choose to serve them, lamb merguez sausage patties are sure to be a hit.
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