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Merguez sausage

Servings:
Serves 4 to 6 Servings
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Ingredients

  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon cayenne pepper
  • 2 pound ground lamb
  • 8 ounce ground dark chicken meat
  • 4 ounce garlic cloves, minced
  • 2 teaspoon harissa
  • 2 teaspoon salt
  • 1 1/2 teaspoon chopped parsley
  • 1 tablespoon chopped mint
  • 1/2 cup olive oil

Preparation

Baking Directions:

Toast the cumin, coriander and cayenne in a small sauté pan until aromatic, about 30 seconds.

Remove from heat and let cool.

Combine the toasted spices lamb, chicken, garlic, harissa, salt, parsley and mint in a large bowl and mix well with your hands.

Cover and refrigerate for 1 hour to allow the flavors to blend.

Preheat the oven to 350º F.

Using wet hands, to keep the mixture from sticking, shape the lamb mixture into golf-ball-sized balls.

You should have about 24 balls.

Heat the oil in a large skillet over medium-high heat.

Add the meatballs, in batches if necessary, and brown on all sides, turning frequently, about 8 minutes.

Remove from pan and drain on paper towels.

Arrange the meatballs on a baking sheet and bake for 10 minutes, or until cooked through.

Serving Directions:

Serve with tomato sauce (recipe below).

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