Spicy Algerian Lamb Merguez Sausages
Experience the vibrant flavors of North Africa with these Spicy Algerian Lamb Merguez Sausages. Known for their bold spices and aromatic ingredients, these sausages are the perfect blend of heat and flavor. The combination of juicy lamb and lamb fat, alongside a rich array of spices including cumin, coriander, and sumac, create a mouthwatering sausage that is great for grilling or frying. Serve them with a side of couscous or tucked into a warm baguette for a delicious meal. Ideal for gatherings, these merguez sausages will impress your guests with their authentic taste and delightful aroma.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
Boneless Lamb
2 lbs (Cut into 2-inch pieces)
Lamb Fat
4 ounces (Attached to the lamb kidney (do not add the kidney))
Garlic
2 heads (About 12 cloves, peeled)
Salt
1 teaspoon (To taste)
Black Pepper
1 teaspoon (Ground)
Ground Cumin
1 tablespoon (N/A)
Ground Coriander
1 tablespoon (N/A)
Sumac
1 tablespoon (N/A)
Red Hot Chili Powder
1 tablespoon (N/A)
Sweet Paprika
2 tablespoons (N/A)
Cold Water
1 cup (N/A)
Lamb Intestine Casing
1 small (Rinsed thoroughly)
Instructions
1
Begin by placing the boneless lamb, lamb fat (do not include kidney), and peeled garlic cloves into a meat grinder fitted with a medium-sized hole plate (approximately ¼ inch). Grind these ingredients until they form a coarse mixture.
2
In a large mixing bowl, combine the ground lamb mixture with salt, black pepper, ground cumin, ground coriander, sumac, red hot chili powder, sweet paprika, and cold water. Mix well until all ingredients are thoroughly combined.
3
To ensure the seasoning is perfect, prepare a small patty by frying a teaspoon of the mixture in a heated skillet with a little oil. Taste and adjust seasoning if necessary.
4
Next, prepare the lamb intestine casing by rinsing it thoroughly under cold water. Tie one end of the casing securely with kitchen twine or a knot to prevent the filling from escaping.
5
Carefully fill the casing with the lamb mixture, being cautious not to overfill to allow for expansion during cooking. Twist the casing every 4 inches to form individual sausages, tying off the ends when complete.
6
To cook the merguez, heat a small amount of vegetable oil in a skillet over medium heat. Add the sausages and cook them until browned and crisp, ensuring they are cooked through. Serve warm, with optional sides such as couscous or crusty bread.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Spicy Algerian Lamb Merguez Sausages?
Merguez sausages are a traditional North African staple known for their vibrant red color, spicy kick, and aromatic blend of lamb and spices.
What type of meat is used in this Merguez recipe?
This recipe uses 2 lbs of boneless lamb combined with 4 ounces of lamb fat for the perfect juice and flavor balance.
Can I use the lamb kidney in the sausage?
No, the recipe specifies using the fat attached to the kidney but explicitly states not to add the kidney itself to the mixture.
How much garlic is needed for the recipe?
You will need 2 heads of garlic, which equals approximately 12 peeled cloves, to be ground directly with the meat.
What size should the meat grinder plate be?
A medium-sized hole plate, approximately 1/4 inch, is recommended for grinding the lamb, fat, and garlic.
What spices give Merguez its distinct North African flavor?
The spice blend includes ground cumin, ground coriander, sumac, red hot chili powder, and sweet paprika.
What is sumac and why is it used?
Sumac is a tangy Middle Eastern spice that adds a unique tartness and aromatic depth to the lamb sausage mixture.
Why is cold water added to the ground meat?
One cup of cold water is mixed into the ground lamb to help distribute the spices evenly and keep the sausages moist during cooking.
How can I ensure the seasoning is correct?
You can fry a small teaspoon of the mixture in a skillet as a test patty to taste and adjust the salt or spices before stuffing the casings.
What type of casing is required for these sausages?
This recipe specifically uses small lamb intestine casings, which should be rinsed thoroughly under cold water before use.
How do I prepare the lamb casing?
Rinse the casing inside and out with cold water and tie one end securely with kitchen twine or a knot before filling.
What is the best way to fill the casings?
Carefully fill the casing with the lamb mixture using a sausage stuffer, being careful not to overfill so the sausages can expand while cooking.
How long should each individual Merguez sausage be?
Twist the filled casing every 4 inches to create individual links of uniform size.
What is the recommended cooking method for Merguez?
Heat a small amount of vegetable oil in a skillet over medium heat and cook the sausages until they are browned, crisp, and cooked through.
Can these sausages be grilled?
Yes, Merguez sausages are ideal for grilling, which enhances their smoky and spicy flavor profile.
What should I serve with Spicy Algerian Lamb Merguez?
They are delicious served with a side of couscous or tucked into a warm, crusty baguette.
Are these sausages very spicy?
The recipe includes 1 tablespoon of red hot chili powder and 2 tablespoons of sweet paprika, giving them a significant but balanced heat.
Is there any pork in this Merguez recipe?
No, this is an authentic lamb-based recipe that uses lamb meat, lamb fat, and lamb casings.
Can I substitute the lamb fat with something else?
While lamb fat provides the most authentic flavor, ensuring you have some form of fat is essential for the texture of the sausage.
How much sweet paprika is used?
The recipe calls for 2 tablespoons of sweet paprika, which contributes to the sausage's signature red color.
Do I need to peel the garlic?
Yes, the 12 cloves of garlic should be peeled before being added to the meat grinder.
How many ingredients are in the Spicy Algerian Lamb Merguez?
The recipe consists of 12 main ingredients, including the meat, fat, water, casings, and a variety of spices.
What is the texture of the finished sausage meat?
The meat is ground through a medium plate to create a coarse but cohesive texture that is characteristic of Merguez.
Is this recipe gluten-free?
Yes, all ingredients listed, including the meat, spices, and natural casings, are naturally gluten-free.
How do I secure the ends of the sausages?
You can use kitchen twine to tie off the ends of the casings after twisting them into links.
How should the lamb be prepared for the grinder?
The boneless lamb should be cut into 2-inch pieces to make it easier to process through the meat grinder.
Can I use beef instead of lamb?
While traditional Merguez uses lamb, some variations use beef, though it will change the flavor profile of the Algerian recipe.
How do I store the finished sausages?
Once stuffed, the sausages can be cooked immediately, refrigerated for a few days, or frozen for later use.
What is the origin of Merguez?
Merguez originated in the Maghreb region of North Africa, specifically in countries like Algeria, Tunisia, and Morocco.
Are there any sugars or fillers in this recipe?
No, this recipe contains no sugars, breadcrumbs, or fillers, focusing entirely on meat, fat, and spices.