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    You are in: Home / Recipes / Homemade Merguez Sausage Recipe
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    Homemade Merguez Sausage

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    25 mins

    0 mins

    gailanng's Note:

    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.

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    Ingredients:

    Yield:

    pound

    Units: US | Metric

    Directions:

    1. 1
      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.
    2. 2
      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.
    3. 3
      Form sausages into patties to cook immediately or for storing in the refrigerator or freezer.
    4. 4
      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.

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    Nutritional Facts for Homemade Merguez Sausage

    Serving Size: 1 (477 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1310.2
     
    Calories from Fat 966
    73%
    Total Fat 107.4 g
    165%
    Saturated Fat 46.4 g
    232%
    Cholesterol 331.7 mg
    110%
    Sodium 2890.9 mg
    120%
    Total Carbohydrate 5.2 g
    1%
    Dietary Fiber 2.1 g
    8%
    Sugars 0.4 g
    1%
    Protein 76.5 g
    153%

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