Using a fine mesh strainer, sift once, then stir again. Place lamb and fat in a large bowl. Stuff sausage … Transfer spice mixture to a small bowl and mix in paprika, salt, and cayenne. Part of what makes sausage making so exciting is the endless possibilities of how to flavor your links. Notes
In a large bowl, combine all ingredients and mix well. Toss to through coat … This leads me to always choose the fattier cuts for sausage making, like pork shoulder, brisket, chicken thighs, and, in the case of this merguez, lamb shoulder. That makes it pretty critical to cook up a small test patty—while keeping the rest of the sausage cold in the fridge—to make sure the sausage is well-seasoned. Josh has slow smoked and eaten so much pork, he's legally recognized as being part swine. They are grilled and rather easy to make from ground lamb or beef, or a mixture of the two. Comments can take a minute to appear—please be patient! Use it when following our Merguez sausage recipe, or try it as the seasoning for lamb or beef meatballs. They contribute to the sausage's signature taste and color. For the merguez, I think this method is fine, since their smaller size means they cook through faster than larger links. All the tips and recipes you need for the perfect barbecue. Feel free to make your own merguez spice mix or use store-bought. Kenji has a fantastic post all about this with the scientific proof to support it, so no need for me to go deeper into that. Although of Tunisian and Algerian origin, spicy sausages are quite popular in Morocco. If you see something not so nice, please, report an inappropriate comment. Grind mixture through a meat grinder, fitted with small die, into a bowl set in ice. Place in refrigerator until ready to grind. Transfer to an airtight container for storage. By using The Spruce Eats, you accept our, A Quick Guide to Sausages From Around the World, Classic Moroccan Lamb or Beef Kebabs (Brochettes). We reserve the right to delete off-topic or inflammatory comments. Cook patty in a small frying pan over medium-high heat until cooked through. An Easy Route To Savory Sausages. For the juiciest, tastiest links, it's best to slow cook them over indirect heat to 150°F, then brown the outside over direct heat. Merguez, a North African lamb sausage, is a powerhouse of spicy and earthy flavor, making it one of the tastiest sausages around. My local butcher's Spanish-made merguez blend contains glucose powder, which gives the sausage a notably sweet essence. ), Kalinti - Moroccan Chickpea Flour and Egg Tart, A Quick Guide to Sausages From Around the World, Classic Moroccan Lamb or Beef Kebabs (Brochettes). Merguez is a spicy North African sausage that is popular in Morocco. While I'll sing the praises of my KitchenAid meat grinder any day, their sausage stuffer is, in my humble opinion, pure crap. Don't let that scare you though, it all really just boils down to a small list of important points—use lots of fat, season well, keep it cold, and grill properly—that will put you on the road to incredible homemade sausage, which can be as thrilling to make as they are to eat. Alternatively, you can pass the ingredients through a meat grinder and feed the merguez mixture into sausage casings. Here is a traditional merguez blend recipe. Some HTML is OK: link
. Add in spice mixture, garlic, and harissa. © 2013 All rights reserved. My sausages were coming out just fine when adding the seasoning after processing, but when I started to toss the cubed meat in the spice mixtures before sending it through the grinder, I felt like the links were more evenly and thoroughly seasoned throughout. Test the temperature of the mixture, and if … Toss to through coat meat and fat in spices. Unfortunately, this tends to be the single most feared part of sausage prep.