Homemade Moroccan Merguez Sausage
These spicy North African sausages are popular in Morocco, where they are grilled and served in a variety of ways--plain, with couscous, in sandwiches, with eggs or stuffed into pastries. Merguez sausage can be made with ground lamb, ground beef or a mixture of the two. My favorite is an omelet with chopped tomatoes, onions, and crema fresca.
- 2 teaspoons fennel seeds
- 2 teaspoons coriander seeds
- 2 tablespoons paprika
- 3 teaspoons ground cayenne pepper omit if you like it mild
- 1 teaspoon ground cinnamon
- 1 teaspoon cardamom optional
- 1 teaspoon ground sumac optional
- 3 pounds ground lamb or 1/2 part ground beef
- 1/2 cup extra-virgin olive oil
- 1 cup fresh cilantro finely minced
- 1/2 cup fresh mint leaves finely minced
- 6 large garlic cloves finely minced
- 4 teaspoons kosher salt
- In a heavy bottom skillet or cast iron pan, combine the cumin, fennel, and coriander seeds and toast over medium heat for 2 minutes or until fragrant. Let cool slightly, then grind in a spice grinder until fine and powdery. (Note: You can also used ground spices instead of whole, but the flavor will be better with the whole spices)
- If desired, fry a small amount of the meat in a skillet and taste it to check the flavor. Adjust the seasonings as desired.
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