This North African treat is so easy to make, packs so much incredible flavor, as hot or mild as you prefer. Although readily available in France and Quebec, Merguez is difficult to find where I live. No worries, for I have the key!
Though I make several types of sausages from scratch, this is by far my family's favorite. I enjoyed this from my France days, but my boys got their introduction on a summer vacation to Quebec City. The local grocer had them and we pretty much ate them every morning as breakfast sausages. Back in North Texas, where this sausage is fairly unknown and hard to locate, I found a delicious means to make them at home.
Traditionally, this is a lamb sausage, however it works very well with pork instead. Lamb shoulder will be a bit more gamy and more expensive than pork shoulder. Try them both and see which you prefer!
Ingredients
1 lb lamb shoulder (or pork shoulder), ground
1/4 lb beef or pork fat, ground (*only if stuffing sausages)
2 Tbsp fresh cilantro, minced
2 garlic cloves, minced
1 1/2 tsp kosher salt
1 tsp paprika
1/2 tsp cumin
1/2 tsp coriander
1/2 tsp fennel seeds (ground)
1/2 tsp cayenne, or to taste
If stuffing sausages, add 1/4 lb beef or pork fat, and sheep casings
Directions
In a big mixing bowl, combine the meat (and optional fat), cilantro and garlic.
In a small bowl, mix the salt through cayenne. Then mix the seasonings thoroughly into the meat mixture.
Sausage Preparation Options
Cook it bulk/patty style by sauteing in a little olive oil (pictured), or
Stuff the sausage into sheep casings
Notes
If you don't cook it right away, refrigerate for up to five days or freeze to enjoy another day.
The spiced summer vegetables shown on the first picture entailed chopped onions, bell peppers, zucchini, and squash. They were sauteed in the grease and fond left after cooking the sausage patties, and seasoned lightly with salt, pepper, cumin, paprika, and cinnamon (be VERY light on the latter, as a little goes a long way!).
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