Merguez Sausage

 

Adapted - Kim Muller


Servings/Yield:  2 pounds sausage

This recipe comes from a friend and chef extraordinaire, Kim Muller. When she was the executive chef at La Mancha Restaurant & Bar at The Galisteo Inn in Galisteo, New Mexico, she served this delicious salad with local lamb, goat's feta and greens. Kim now co-runs the kitchen at Real Food Nation, a casual restaurant serving a seasonally-based menu, including naturally raised meats, poultry and produce, as well as gorgeous hand-made breads and pastries. She uses the merguez to make Moroccan Lamb Burgers on hand made focaccia rolls at Real Food Nation. They are one of my favorite offerings on their menu!

  1. SPICE MIX:

  2. 1 tablespoon sweet paprika

  3. 1 tablespoon Spanish smoked paprika

  4. 2 teaspoons cumin seeds, lightly toasted and crushed with a mortar and pestle

  5. 2 teaspoons coriander seeds, lightly toasted and crushed with a mortar and pestle

  6. 1 teaspoon ground cinnamon

  7. 1 teaspoon ground cayenne chile

  8. ½ teaspoon kosher salt

  9. ½ teaspoon freshly milled black pepper


  11. FOR THE MERGUEZ SAUSAGE:

  12. 2 pounds ground lamb, with a minimum of 20% fat content

  13. 1 recipe Spice Mix

  14. 1 tablespoon water

  15. 1 tablespoon sherry vinegar

  16. 1 ½ tablespoons minced garlic

  17. ¼ cup roughly chopped cilantro

  18. ½ cup roughly chopped flat-leaf parsley

  19. extra virgin olive oil, for cooking


Method

SPICE MIX:
In a small bowl, combine all the spices and mix well. Set aside.

FOR THE MERGUEZ SAUSAGE:
In a bowl medium-large, combine the lamb, Spice Mix, water, sherry vinegar, garlic, cilantro and garlic. Wet your hands with water, and knead to mix thoroughly. Pinch a small piece of the lamb mixture and cook in a little olive oil to check for seasoning. Adjust as necessary.

Portion the sausage into 2-ounce pieces, and roll into a cigar-like shape. Over medium-high heat, add a little olive oil to a medium fry pan. Add the sausage and cook until golden on one side, then roll the sausages so they cook evenly. They are best cooked to medium doneness. ALTERNATIVELY, you can grill the merguez to desired doneness. Set aside and keep warm.

 
 
 

next >

< previous