Merguez (North African Lamb Sausage)

African

Prep Time: 5 minutes Cook Time: 15 minutes Total Time: 20 minutes Servings: 3 Source:

Ingredients

- 1/2 tsp cumin seeds

- 1/2 tsp coriander seeds

- 1/2 tsp fennel seeds

- 1 lb ground lamb

- 2 Tbsp fresh cilantro, finely chopped; more for serving

- 2 garlic cloves, minced

- 1 tsp kosher salt

- 1 tsp paprika

- 1 egg, beaten

- 1/2 tsp cayenne pepper

- Olive oil, for cooking

- Harissa, for serving (optional)

Directions

1. In a small skillet over medium-low heat, toast cumin, coriander and fennel seeds until fragrant, 1 to 2 minutes. Transfer warm spices to a spice grinder and grind well, or use a mortar and pestle and pound seeds.

2. In a large bowl, combine all ingredients and mix well. Form lamb mixture into desired shape (1-inch-thick by 5-inch-long cigars make nice merguez, but fatter cylinders or patties will also work). Chill for up to 5 days, freeze for up to 3 months, or use immediately.

3. Brush sausages with oil and grill or broil them until browned and cooked through. Or fry them in a little oil until well browned all over. Serve with more cilantro and harissa on the side, if desired.