Merguez

Ingredients

• 800 g (1.75 lb)ground lamb — 20% fat
• 2 tbspharissa
• 2 tsppaprika
• 1 tspcumin
• 1 tspcoriander
• 3garlic cloves
• sausage casings — optional
• 2 tspsalt

Method

1. In a large mixing bowl, combine 800 g (1.75 lb) ground lamb with 2 tbsp harissa, 2 tsp paprika, 1 tsp cumin, 1 tsp coriander, and 2 tsp salt. Mince 3 garlic cloves finely and add them to the mixture. Use your hands to mix everything thoroughly until the spices and garlic are evenly distributed throughout the meat. This ensures that each bite of the sausage is flavorful.
2. If using sausage casings, rinse them under cold water to remove any excess salt and soak them in warm water for about 30 minutes to make them pliable. Fit the casing onto a sausage stuffer and carefully fill it with the meat mixture, being cautious not to overstuff to avoid bursting. If not using casings, shape the meat mixture into logs about the size of a traditional sausage.
3. Preheat a grill or a heavy-bottomed skillet over medium-high heat. If using a skillet, add a small amount of oil to prevent sticking. Place the sausages on the grill or skillet, ensuring they are not overcrowded to allow even cooking.
4. Cook the merguez sausages, turning occasionally, until they are browned on all sides and cooked through. This will take about 8-10 minutes, but the key is to look for a deep, rich brown color and for the sausages to feel firm to the touch. The fat should render out, causing the sausages to sizzle and spit slightly.
5. Once cooked, remove the sausages from the heat and let them rest for a few minutes. This allows the juices to redistribute within the sausage, ensuring they remain moist and flavorful.
6. Serve the merguez sausages hot, tucked into fresh bread. Sprinkle with a little extra cumin if desired, and accompany with a fresh salad to balance the richness of the sausages. Enjoy the vibrant flavors of this traditional Moroccan dish.