Best 2 North African Merguez Recipes

Embark on a culinary journey to North Africa with Merguez sausage, a tantalizing dish that encapsulates the region's rich flavors and culinary heritage. Made from a blend of lamb and beef, seasoned with a harmonious blend of spices like cumin, coriander, and chili, Merguez sausage is a symphony of taste. Whether you prefer to grill, pan-fry, or simmer Merguez, this versatile sausage promises a delightful experience. Indulge in our curated collection of Merguez recipes, each offering a unique twist on this classic dish. From the simplicity of grilled Merguez with a refreshing yogurt sauce to the hearty and comforting Merguez and potato stew, our recipes cater to diverse tastes and cooking preferences. Explore the vibrant flavors of North African cuisine with our Merguez sausage recipes and embark on a culinary adventure that will leave your taste buds captivated.

Let's cook with our recipes!

LAMB MERGUEZ - (NORTH AFRICAN RED SAUSAGE)

Lamb Merguez - (North African Red Sausage) image

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

Ingredients

1 tablespoon coriander seed, dry toasted
1 tablespoon cumin seed, dry toasted
1 tablespoon anise seed, dry toasted (or fennel seed, in a pinch)
1 tablespoon cinnamon, preferably Ceylon
1/2-1 teaspoon cayenne, depending on the heat level of the harissa used in the sausage
2 teaspoons turmeric
1 lb fresh ground lamb shoulder
2 garlic cloves, minced fine
1 teaspoon grated fresh ginger
1 tablespoon mixed spice
2 tablespoons harissa
1 tablespoon tomato paste
1/2 teaspoon salt, to taste
ice water, as needed

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.

NORTH AFRICAN MERGUEZ

North African Merguez image

This spicy lamb sausage has a great earthy flavor! The combination of ingredients makes this tasty African sausage very different from others... you just have to try it!

Provided by Francine Lizotte

Categories Other Main Dishes

Time 15m

Number Of Ingredients 11

Ingredients

1 tsp whole cumin seeds
1 tsp whole coriander seeds
1 tsp whole fennel seeds
1/2 tsp ras el hanout
1/4 tsp sweet paprika
1/4 tsp cayenne pepper, or more to taste
1/4 tsp ground cinnamon
2 Tbsp harissa paste
2 large cloves garlic, pressed
1 Tbsp tomato paste
1 lb ground lamb

Steps:

1. In a small skillet over medium heat, add cumin coriande and fennel seeds; toast until fragrant, about 2 minutes. Let the seeds cool off for 15 minutes before transferring into a spice grinder; grind to a fine powder. Transfer spice mixture to a small bowl and mix ras el hanout, paprika, cayenne pepper, cinnamon, harissa and garlic; mix until well blended.
2. In a mixing bowl, combine lamb (directly from fridge) and spice mixture. Spread tomato paste on top and quickly mix with hands. Cover meat tightly with plastic wrap and chill overnight.
3. Next day, make patties or sausage. If making sausage, soak casing in cold water for 30 minutes and rinse throroughly. Lightly lubricate a small sausage nozzle with grapeseed oil. Pull casing over and leave about 2-inches overhanging at the end; make a knot. Proceed with sausage making and when done, twist into 6-inch links and burst bubbles with a toothpick or sausage pricker.
4. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=Hl1K9cYimWM

Tips:

Choose the right lamb: Use a combination of ground lamb shoulder and leg for a flavorful and tender merguez sausage.
Seasoning is key: Don't skimp on the spices and herbs. Cumin, coriander, paprika, and harissa are essential for an authentic North African flavor.
Use fresh ingredients: Fresh garlic, ginger, and cilantro will add brightness and flavor to your merguez.
Mix the meat gently: Over-mixing the meat can make the sausages tough. Mix just until the spices are evenly distributed.
Form the sausages carefully: Use a sausage stuffer or your hands to form the sausages. Be sure to pack the meat tightly so that they don't fall apart while cooking.
Cook the sausages thoroughly: Cook the sausages over medium heat until they are browned on all sides and cooked through. This will ensure that they are safe to eat.

Conclusion:

North African Merguez sausages are a delicious and versatile dish that can be enjoyed in a variety of ways. Whether you grill them, pan-fry them, or bake them, these sausages are sure to be a hit. So next time you're looking for something new and exciting to cook, give North African Merguez sausages a try.