Merguez Sausages
This spicy sausage gets it heat from the harissa
Ingredients
- 10 mls coriander seeds
- 5 mls cumin seeds
- 5 mls fennel seeds
- 5 mls salt
- 500 g lamb with 20% fat content, minced
- 2 cloves garlic, crushed
- 30 mls harissa
- 5 mls sweet paprika
- 2.5 mls ground cinnamon
- 1.25 mls cayenne pepper
- 30 mls olive oil
- 80 g fresh breadcrumbs
- sausage casings *
Method
- Place the coriander, cumin and fennel seeds into a dry frying pan
- Toast of a low temperature until you can smell the spices
- Tip them into a mortar, add the salt and lightly grind with the pestle
- Place the minced lamb into a large mixing bowl
- Add the spices, garlic, harissa, paprika, cinnamon and cayenne
- Mix to combine then add the oil and breadcrumbs
- Mix to combine then set aside to rest for 30 minutes
- Using a sausage attachment on your stand mixer, slide the casings on
- Feed the mixed meat into the machine and fill your casings
- Once all the meat has been used up, set the sausages aside for at least 30 minutes to rest
- Cook as you would any sausage - we did ours on the BBQ
Notes
* If you don't have casings or a sausage maker, you can roll these into balls and make meatballs out of the mixture