North African Merguez

North African Merguez

Servings: 4

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 (see note below)

2 large cloves garlic, pressed

1 tbsp tomato paste

1 lb ground lamb

2 feet lamb casing (for sausage making)

Grapeseed oil, as needed

Instructions:

Toast the Seeds:

In a small skillet over medium heat, add the cumin, coriander, and fennel seeds. Toast until fragrant, about 2 minutes.

Let the seeds cool for 15 minutes, then transfer to a spice grinder and grind to a fine powder.

Prepare Spice Mixture:

In a small bowl, combine the ground spices with ras el hanout, paprika, cayenne pepper, cinnamon, harissa paste, and garlic. Mix until well blended.

Combine with Lamb:

In a mixing bowl, add the ground lamb and the spice mixture. Spread the tomato paste on top and mix quickly with your hands until well combined.

Chill Overnight:

Cover the meat mixture tightly with plastic wrap and refrigerate overnight to allow flavors to develop.

Adjust Seasoning:

The next day, form a small patty from the meat mixture and cook it. Taste and adjust seasonings if necessary.

Form Sausages or Patties:

Proceed with sausage making using the lamb casing, or shape the meat into patties if desired.

Notes:

Harissa Paste Substitute: If only harissa spice blend is available, mix 1 1/2 tbsp of it with 1 tsp grapeseed oil to create a paste.

Serving Suggestions: Enjoy these spicy Merguez sausages grilled or pan-fried for a bold, earthy flavor that’s perfect in sandwiches, with couscous, or on its own.