Merguez is a spicy sausage that originated from North Africa. Usually, merguez sausage is made with lamb, beef, and other meats. You can add meat of your choice to add some variation to the taste. This sausage is a spicy one as it uses spices like garlic, fennel, and harissa to prepare. The taste of these sausages can make everyone go crazy about the menu. So, go ahead and cook some fresh merguez sausage at home. This recipe of lamb merguez is perfect for a Sunday brunch or a special dinner at home.
Beef: 1½ lb (relatively lean, boneless)
Lamb: 4 cloves (boneless)
Fine salt: 1 tablespoon
Paprika: ½ tablespoon
Harissa: 3 tablespoons
Chili powder: ½ teaspoon
Ground pepper: ½ teaspoon
Ground fennel seeds: 1 tablespoon
Whole cumin: ½ tablespoon
Ground coriander: ½ tablespoon
Ground nutmeg: ½ teaspoon
Garlic: 4 cloves (crushed)
Casings: 10 feet (sheep intestine of about 1-inch diameter)
Lamb Merguez: Method
To initiate the preparation, wash the casings and soak in lukewarm water for 30 minutes. Now, make a knot at the end of all casings. Grind the beef and lamb in a meat grinder. Now, taking a skillet, roast the whole spices. This process can take 2-3 minutes. When you can get pleasant aromas coming from the spices, it is done. Then, add the spices to a grinder and make a fine powder. In a bowl, add paprika, salt, and cayenne and combine this with the ground spices. In another large pan, combine the meat with the garlic, harissa, and spices. Then, freeze it for at least one hour. Now, you need to check whether the texture of the ground mix is sticky or stiff. Add a little ice water and mix with the meat.
You can easily check the seasoning of the mixture by making one small patty from the ground meat. After taking the proportion of the patty, keep the rest in the refrigerator. Pan-fry the patty in medium heat until it is properly cooked. By tasting this, you can understand the spices. Also, you can adjust the seasoning after this if required. Now, your sausages are ready to stuff into the casings. You can make 4-6 inch links with the sausages. After casing, simply refrigerate the sausages until you cook them.
You can cook this sausage in a charcoal grill or a gas grill. Heat the grill before you start the preparation. When you are using a charcoal grill, preheat it for at least 10 minutes. Similarly, preheat the stove grill 5-6 minutes before you start cooking. Using a brush, gently spread oil in the grilling grate. Over medium heat, grill the sausages for a few minutes and then check if the internal temperature reaches 150°F. Once it reaches this temperature, your sausage is ready to serve. Take the sausages out from the grilling grate carefully and place them in a serving dish. You need to give a standing time of 5 minutes before you serve the spicy and juicy lamb merguez sausage to your guests.