Once you have used all the meat you can begin tie off the end of the casing and begin twisting the sausage at 6″ intervals to create links. Add cubed lamb, paprika, coriander, cumin, cayenne pepper, harissa paste, garlic, salt and black pepper to a large bowl and mix thoroughly. A hot pan will cause the casings to burst and you’ll lose all the juices. Remember to alternate the direction you twist the casings to avoid the links from unravelling. Recipe courtesy of Clare Vivier. Continue mixing until the water is full combined and the meat is sticky but holds its shape. Making homemade Merguez is well worth the effort. For extra reading, check out my article on the history of sausage, which includes Merguez.eval(ez_write_tag([[468,60],'italianbarrel_com-box-3','ezslot_5',108,'0','0'])); If you crave all things hot, add a teaspoon of sumac to this recipe. The end result – a dry sausage. This sausage originated from North Africa and it’s characteristic red meat is bursting with flavour thanks to some heavy seasoning. How to Cook Merguez. For further reading, check out my in-depth article on how to make sausages – the ultimate sausage making guide. This offered a portable source of protein that could withstand the warm temperatures. To cook this sausage you’re best to use a frying pan and cook on a low heat for about 20 minutes. To cook this sausage you’re best to use a frying pan and cook on a low heat for about 20 minutes. A hot pan will cause the casings to burst and you’ll lose all the juices. The end result – a dry sausage. Once you’ve cooked you Merguez, serve on a bed of couscous with lemon segments to offer some extra zest. Take a small amount of the meat and cook in a skillet for a few minutes. Centuries ago, Merguez was made with lamb and then dried. This is a commonly used spice in North Africa and is available is specialty food stores or from online food stores. Taste the meat and add seasonings if required. Once you’ve cooked you Merguez, serve on a bed of couscous with lemon segments to offer some extra zest. As an Amazon Associate I earn from qualifying purchases. Add to freezer for half an hour until the meat is starting to harden. Stuff the sausage meat into the casings using a sausage stuffer. The merguez -- a harissa-spiked lamb sausage of North Africa -- can also be broiled, six inches from the heating element and turned occasionally, for eight to 10 minutes. Copyright 2020 Italian Barrel | All Rights Reserved |, Lamb casings, soaked in warm water for 30 minutes. Use a stand mixer with a paddle to stir the mixture and add the water.