Close
Ingredients
| ground cumin: 1/2 tsp |
| coriander seed: 1/2 tsp |
| fennel seed (whole): 1/2 tsp |
| paprika: 1 tsp |
| cayenne pepper: 1 tsp |
| ground lamb: 1 lb |
| fresh cilantro (coriander): 4 Tbl (finely chopped) |
| garlic: 2 cloves (minced) |
| Kosher salt: 1 1/2 tsp |
Homemade Merguez Sausage
Credit: Food.com
User rating:
-
Prep Time
25 min -
Cook Time
0 min -
Servings
1 serving(s)
Tags
- 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.
- 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.
- Form sausages into patties to cook immediately or for storing in the refrigerator or freezer.
- 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.