SPICY LAMB SAUSAGE WITH GRILLED ONIONS AND ZUCCHINI
This is modeled after North African merguez, which is sometimes served as part of an elaborate couscous meal, but good on a bun, too. For its deep rust-red color, merguez relies on lots of dried sweet red pepper (paprika) and a goodly amount of hot red pepper (cayenne). Garlic, cumin and coriander are strong supporting players.
Provided by David Tanis
Categories dinner, main course
Time 1h
Yield 24 (2-ounce) sausages, 6 to 8 servings
Number Of Ingredients 29
Steps:
- To make the sausage, put ground lamb in a mixing bowl. Using a spice mill or mortar and pestle, grind cumin, coriander, black pepper and allspice. Add to lamb, along with salt, cayenne, cinnamon, paprika and garlic. Mix well with hands to incorporate. Fry a little piece of the mixture in a small skillet. Taste for seasoning and adjust salt if necessary. Mix again and refrigerate at least 2 hours or, preferably, overnight. Form mixture into 24 two-ounce patties.
- To make the vinaigrette, grind cumin, coriander and caraway. Combine with paprika and a good pinch of cayenne in a small bowl. Add garlic, vinegar, lemon juice and salt. Whisk in olive oil.
- Light a charcoal grill or use a grill pan. The heat should be moderate. Grill sausages, in batches if necessary, for about 2 minutes per side, until just done. Keep warm. Paint onion slices with a little olive oil, season with salt and pepper, and grill until softened slightly, about 2 minutes per side. Repeat with zucchini. Keep at room temperature.
- Line a large platter with lettuce leaves and pile sausages in the middle. Arrange onions and zucchini around the platter. Salt the tomatoes and distribute. Whisk the vinaigrette, then drizzle over everything. Sprinkle with cilantro and mint, and serve with warm pita breads, if desired.
HOMEMADE ITALIAN SAUSAGE PATTIES
If you need Italian sausage, add this seasoning to ground pork and make your own homemade Italian sausage.
Provided by thedailygourmet
Categories World Cuisine Recipes European Italian
Time 15m
Yield 4
Number Of Ingredients 10
Steps:
- Combine parsley, salt, fennel, black pepper, garlic, Italian seasoning, minced onion, and red pepper flakes in a spice grinder or mortar and pestle. Grind until all seasonings are finely crushed.
- Place pork in a large bowl and add seasoning mix. Mix with your hands until well combined. Roll into a log and slice into four 1/2-inch thick sausage patties.
- Heat oil in a skillet over medium heat and cook sausage patties for 4 minutes. Turn patties and finish cooking for 4 more minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (73 degrees C).
Nutrition Facts : Calories 269.2 calories, Carbohydrate 1.3 g, Cholesterol 73.6 mg, Fat 19.8 g, Fiber 0.7 g, Protein 20.4 g, SaturatedFat 6.5 g, Sodium 785.9 mg, Sugar 0.2 g
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.
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
More about "lamb merguez sausage patties recipes"
LAMB MERGUEZ SAUSAGE RECIPE: A TASTE OF MOROCCO
From amazingribs.com
3.3/5 (32)Category Dinner, Lunch, Main Course, Side DishCuisine Middle Eastern, MoroccanCalories 245 per serving
- Prep. Before making sausage, please familiarize yourself with best practices as described in our article on The Science Of Sausage Making.
- Mince the garlic and. chop the parsley. Slice the meat and fat into cubes removing gristle and sinew. Place it on a plate or pan in the freezer, along with the grinder parts that will contact the meat. Leave it there for about 20 minutes until it is firm but do not let it freeze. This makes grinding easier.
- Grind it with a 1/4" die. Toast the cumin, fennel, and coriander seeds in a frying pan over a low heat for one or two minutes until fragrant. Allow seeds to cool and then grind them to a powder in a spice grinder or pestle and mortar. Toss in with the meat. Mix in the water and everything else.
- Pinch off a small piece of the sausage and cook it in a frying pan let it cool and taste to see if the seasoning is to your taste. Form it into patties, meatballs, skinless tubes, or encase it in lamb casings.
LAMB MERGUEZ SAUSAGE PATTIES RECIPE | RECIPES.NET
From recipes.net
Ratings 1Category Pan-Fry & SkilletServings 4
- 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.
HOMEMADE MERGUEZ SAUSAGE RECIPE - SERIOUS EATS
From seriouseats.com
Cuisine Moroccan/North AfricanCategory Mains, SausageServings 4Total Time 2 hrs 25 mins
MOROCCAN LAMB SAUSAGE PATTIES RECIPE | FOOD NETWORK
From foodnetwork.com
Author Tori RitchieSteps 2Difficulty Easy
BEST LAMB MERGUEZ RECIPE - HOW TO MAKE LAMB …
From food52.com
Reviews 99Servings 1Cuisine AmericanCategory Breakfast
HOW TO MAKE MOROCCAN LAMB SAUSAGES — SIMPLE …
From simplefrenchcooking.com
LAMB MERGUEZ SAUSAGE PATTIES - RECIPEPES.COM
From recipepes.com
MOROCCAN MERGUEZ SAUSAGE RECIPE - THE SPRUCE EATS
From thespruceeats.com
MERGUEZ RECIPE WITH PORK AND LAMB | AFRICAN RECIPES | PBS FOOD
From pbs.org
BA’S BEST BREAKFAST SAUSAGE RECIPE | BON APPéTIT
From bonappetit.com
RECIPES & USES FOR LAMB MERGUEZ SAUSAGES | D'ARTAGNAN
From dartagnan.com
HOMEMADE MERGUEZ SAUSAGE - HEALTHY GREEN KITCHEN
From healthygreenkitchen.com
CLASSIC FRENCH MERGUEZ RECIPE - THE SPRUCE EATS
From thespruceeats.com
LAMB MERGUEZ SAUSAGE PATTIES - HOW TO MAKE SPICY …
From youtube.com
SPICY LAMB SAUSAGE PATTIES WITH NORTH AFRICAN FLAVOR - MICHIGAN …
From michiganplum.org
LAMB MERGUEZ SAUSAGE PATTIES – RECIPE WISE
From recipewise.net
HOMEMADE GRILLED MOROCCAN SPICY LAMB MERGUEZ SAUSAGE RECIPE
From meatwave.com
10 BEST LAMB MERGUEZ SAUSAGE RECIPES | YUMMLY
From yummly.com
HOMEMADE PORK SAUSAGE PATTIES | RECIPETIN EATS
From recipetineats.com
AMERICAN LAMB MERGUEZ SAUSAGE - AMERICAN LAMB BOARD
From americanlamb.com
You'll also love