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Grilled Moroccan Lamb Sausage - Merguez
By Pig on a Spit - May 1, 2008 |
 
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Merguez is a red, spicy sausage from Northern Africa.
Merguez is made with lamb or beef, and flavoured with a wide range of spices, such as sumac for tartness, and paprika, cayenne, or harissa, a hot chili paste that gives it a red color. It is traditionally made fresh and eaten grilled or with couscous.
Ingredients:
1 1/3 lb lean lamb,ground with 2/3 lb lamb,pork or beef fat
2 T water
1 1/2 T garlic Minced
2 T fresh cilantro Chopped
2 T fresh parsley Chopped
2 T paprika
1 1/2 t cumin Ground
1 1/2 t coriander Ground
1 1/4 t cinnamon
3/4 t cayenne pepper
1 1/4 t salt
1/2 t pepper Freshly Ground
2 feet hog casing
2 T olive oil optional
1 lg green pepper optional
2 md onions optional.
Cooking Directions:
Combine all ingredients except the olive oil and the three optional items in a large bowl and mix well.
If making sausages, use the sausage attachment on a heavy-duty mixer, stuff the casings with the mixture and twist and tie to make eight 4-inch links. Or shape into eight 3-inch-long lozenges, slightly fatter in the middle, formed around metal skewers or into 8 patties.
Preheat grill or broiler.
If the sausages are in casings, prick with a fork 2 to 3 times and brush with oil. Grill or broil 3 to 4 minutes on each side until cooked through.
For lozenges, brush with oil and cook 3 to 4 minutes on each side.
For patties, brush with oil and grill 4 to 5 minutes on each side or saute over high heat.
If desired, sausages may be threaded on skewers alternately with green pepper pieces and onion quarters before grilling.
Makes 4 servings.
This page is from our Pork Sausages category.
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