Merguez
Fiery North African lamb sausages bursting with cumin, harissa, and garlic, seared until blistered and juicy.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
- 1
In a large chilled bowl, combine the ground lamb, harissa, garlic, cumin, paprika, coriander, salt, and pepper, then mix vigorously by hand for 2 minutes until the mixture turns slightly tacky and uniformly red.
- 2
Cover and refrigerate the seasoned meat for at least 1 hour so the spices bloom; keep everything cold to prevent the fat from smearing.
- 3
Soak the casings in cool water for 15 minutes, then thread onto a sausage stuffer and pipe the meat in, twisting every 4 inches into links and pricking each with a pin to release trapped air.
- 4
Heat 1 tbsp olive oil in a heavy skillet over medium heat and cook the sausages, turning often, for 10 to 12 minutes until deeply browned and the internal temperature reaches 160°F.
- 5
Rest the merguez for 5 minutes, then serve hot with warm flatbread, harissa, and a squeeze of lemon.
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