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Prep 18 mins
Cook 12 mins
This recipe was adapted from one posted on the Food 52 (blog). The secret to this tasty merguez is the harissa used. (Whole foods has one that is recommended for this recipe, but use any you like.) It's typically eaten grilled and/or with couscous. You can make it into patties or stuff it into sausage casings. It's best made a day ahead to allow the flavors to develop.
- 1 tablespoon coriander seed, dry toasted
- 1 tablespoon cumin seed, dry toasted
- 1 tablespoon anise seed, dry toasted (or fennel seed, in a pinch)
- 1 tablespoon cinnamon, preferably Ceylon
- 1⁄2-1 teaspoon cayenne, depending on the heat level of the harissa used in the sausage
- 2 teaspoons turmeric
- 1 lb fresh ground lamb shoulder
- 2 garlic cloves, minced fine
- 1 teaspoon grated fresh ginger
- 1 tablespoon mixed spice
- 2 tablespoons harissa
- 1 tablespoon tomato paste
- 1⁄2 teaspoon salt, to taste
- ice water, as needed
- Combine the spice mix ingredients and grind fine using a spice grinder or a mortar and pestle. The extra can be stored in a glass jar.
- Using a mixer, combine all the sausage ingredients. Add the ice water, a tablespoon at a time until the mixture is well combined. Form a little patty and cook it off, taste and adjust the seasoning as you see fit. Cover and chill overnight (for best flavor), or at least an hour.
- If making patties, dip your hands in ice water as you form them. This mixture will also make one large stuffed casing coil. Chill the patties or coil again if you are not going to cook right away.
- Grill for 10-12 minutes, total, turning once.