Prep 25 mins
Cook 0 mins
Sausage with roots in Tunisia, Algeria and Morocco in N. Africa. Serve wrapped in sandwiches, along side polenta or with Moroccan Merguez Ragout With Poached Eggs. From the NY Times.
- 1⁄2 teaspoon cumin
- 1⁄2 teaspoon coriander seed
- 1⁄2 teaspoon fennel seed
- 1 teaspoon paprika
- 1⁄2-1 teaspoon cayenne pepper
- 1 lb ground lamb
- 2 -4 tablespoons fresh cilantro, finely chopped
- 2 garlic cloves, minced
- 1 1⁄2 teaspoons kosher salt
- In a cast-iron skillet over low heat, toast cumin, coriander seeds and fennel seeds until fragrant, 1 to 2 minutes. Transfer warm spices to a spice grinder or use a mortar and pestle to pound them until fine. Combine with the paprika and cayenne pepper; set aside.
- In the bowl mix together the ground lamb with the spices, cilantro and salt. Pinch off a little of the mixture, form into a patty and brush with olive oil. Fry in a hot skillet to check the seasonings. Adjust the seasonings, if necessary.
- Form sausages into patties to cook immediately or for storing in the refrigerator or freezer.
- Note: 1. Chill for up to 5 days, freeze for up to 3 months or use immediately. 2. Brush sausages with olive oil and fry, grill or broil until browned and cooked through.