SPICY MERGUEZ WITH SPINACH AND WHITE BEANS
Provided by Ina Garten
Time 9h30m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Cook's Note: For television, Daniel Boulud substituted dried chick peas for the cannellini peas.
- Center a rack in the oven and preheat the oven to 300 degrees F.
- Heat 1/4 cup of the olive oil in a wide cast-iron pot or Dutch oven over high heat. Add the spinach, little by little, and cook, stirring continuously, until all the spinach has wilted and browned slightly and all the liquid has evaporated, 20 to 30 minutes.
- Add the onions, garlic, mint, cilantro, harissa (or cayenne), black pepper, and Four-Spice Powder and cook, stirring, for 5 minutes.
- Pour in 4 cups water and add the cannellini beans (or black-eyed peas). Stir, bring to a simmer, and cover. Braise in the oven for 2 hours, or until the beans are nearly tender.
- Meanwhile, heat the remaining 1 tablespoon olive oil in a medium skillet over medium heat. Sear the merguez on all sides, about 10 minutes. Transfer to a plate lined with a paper towel to drain.
- Stir the lemon juice into the beans and place the seared merguez on top. Cover and continue to braise until the beans are tender and the sausage is cooked through, about 30 minutes more. Season with salt to taste.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
- In a spice grinder or clean coffee grinder, finely grind the cloves and black pepper together. Transfer to a bowl and combine with the nutmeg and ginger.
MERGUEZ BOLOGNESE SAUCE
This bolognese is a step away from the traditional Bolognese sauce. Warning: for those with a milder palate, you may wish to use less merguez. If you're daring, use all merguez. Serve over preferred pasta.
Provided by thedailygourmet
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 2h
Yield 4
Number Of Ingredients 11
Steps:
- Heat oil in a medium Dutch oven over medium heat until simmering. Add pancetta and cook, stirring often, until fat has rendered, 10 to 12 minutes. Add carrot, onion, and celery and season with salt and pepper. Cook, stirring occasionally, until vegetables are soft and lightly browned, about 10 minutes.
- Add ground beef and merguez sausage and increase heat to medium-high. Cook, stirring to break meat into small pieces, until browned, 12 to 15 minutes. Drain excess fat as needed.
- Add Chianti and cook until liquid has almost evaporated. Reduce heat to medium and stir in tomato paste. Cook until sauce turns dark red, 3 to 5 minutes. Add enough milk to barely cover the meat. Continue to cook, stirring occasionally, until milk has evaporated and the mixture turns into a thick rich sauce, 1 to 1 1/2 hours. Adjust salt and pepper, if necessary.
Nutrition Facts : Calories 333.4 calories, Carbohydrate 10.9 g, Cholesterol 78.7 mg, Fat 20 g, Fiber 2.1 g, Protein 22.7 g, SaturatedFat 7.2 g, Sodium 410.9 mg, Sugar 6.5 g
HOMEMADE MERGUEZ SAUSAGE
Sausage with roots in Tunisia, Algeria and Morocco in N. Africa. Serve wrapped in sandwiches, along side polenta or with recipe #476459. From the NY Times.
Provided by gailanng
Categories Lamb/Sheep
Time 25m
Yield 1 pound
Number Of Ingredients 9
Steps:
- In a cast-iron skillet over low heat, toast cumin, coriander seeds and fennel seeds until fragrant, 1 to 2 minutes. Transfer warm spices to a spice grinder or use a mortar and pestle to pound them until fine. Combine with the paprika and cayenne pepper; set aside.
- In the bowl mix together the ground lamb with the spices, cilantro and salt. Pinch off a little of the mixture, form into a patty and brush with olive oil. Fry in a hot skillet to check the seasonings. Adjust the seasonings, if necessary.
- Form sausages into patties to cook immediately or for storing in the refrigerator or freezer.
- Note: 1. Chill for up to 5 days, freeze for up to 3 months or use immediately. 2. Brush sausages with olive oil and fry, grill or broil until browned and cooked through.
Nutrition Facts : Calories 1310.2, Fat 107.4, SaturatedFat 46.4, Cholesterol 331.7, Sodium 2891, Carbohydrate 5.3, Fiber 2.1, Sugar 0.4, Protein 76.6
MERGUEZ (A TUNISIAN SAUSAGE)
Provided by Craig Claiborne And Pierre Franey
Categories dinner, appetizer, main course
Time 30m
Yield About 25 sausages
Number Of Ingredients 8
Steps:
- Have the meat ground or outfit a meat grinder with the fine blade. Put the meat through the grinder.
- Put the meat into a mixing bowl, and add the garlic, harissa, water, salt and pepper. Blend thoroughly.
- Outfit a sausage machine or a hand grinder with a sausage funnel. Slip the casings onto the funnel. Fill the casings with the ground meat mixture, following the manufacturer's instructions.
- Twist the casings at five- or six-inch intervals to indicate individual sausages. If the casings are not used, individual ''sausages'' can be made by dividing the meat into about 25 portions and shaping each one into a sausagelike shape.
- When ready to cook, heat the oil in a skillet and add the sausages. Cook until lightly browned on one side and turn. Continue cooking, turning as necessary, until cooked through and nicely browned, about six minutes or longer.
Nutrition Facts : @context http, Calories 600, UnsaturatedFat 28 grams, Carbohydrate 0 grams, Fat 61 grams, Fiber 0 grams, Protein 12 grams, SaturatedFat 30 grams, Sodium 295 milligrams, Sugar 0 grams, TransFat 0 grams
MERGUEZ MEATBALLS
These spicy lamb meatballs are inspired by the flavors of North African merguez sausage. Serve with roasted vegetables, over couscous, in flatbreads, or in a salad. Cilantro yogurt is a great accompaniment.
Provided by LauraF
Categories Meat and Poultry Recipes Lamb Ground
Time 1h
Yield 24
Number Of Ingredients 8
Steps:
- Toast cumin, coriander, and fennel seeds in a dry skillet over medium-low heat until fragrant, 1 to 2 minutes. Use a mortar and pestle to grind finely.
- Combine the ground spices, lamb, harissa, garlic, salt, and paprika in a large bowl. Mix by hand until thoroughly blended. Cover and refrigerate for 30 minutes so spices can permeate the meat.
- Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment paper.
- Form the lamb mixture into 1-inch meatballs and place on the prepared sheet.
- Roast meatballs until the centers are no longer pink, 11 to 12 minutes. An instant-read thermometer inserted into the center of a meatball should read at least 160 degrees F (71 degrees C).
Nutrition Facts : Calories 38.7 calories, Carbohydrate 0.3 g, Cholesterol 12.7 mg, Fat 2.6 g, Fiber 0.1 g, Protein 3.3 g, SaturatedFat 1.1 g, Sodium 97.4 mg
MERGUEZ BEANPOT
A hearty comforting one-pot soup packed with sausages and beans, ideal for cooler days
Provided by Mary Cadogan
Time 55m
Number Of Ingredients 8
Steps:
- Heat the oil in a large pan, add the sausages and fry until browned. Add the onions and pepper, and fry for 5 mins until softened. Add the tomatoes and 1 can of water, the Worcestershire sauce, mustard and sugar. Season and bring to the boil. Give it a stir, then reduce the heat, cover and simmer for 15 mins.
- Stir in the beans, return to a simmer and cook for a further 5 mins. Scatter with parsley or coriander and serve in bowls with tortillas.
Nutrition Facts : Calories 658 calories, Fat 39 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 28 grams sugar, Fiber 10 grams fiber, Protein 25 grams protein, Sodium 4.8 milligram of sodium
LAMB MERGUEZ SAUSAGE PATTIES
Merguez sausage is not commonly stocked at the grocery store, so I decided to come up with an easy home version.
Provided by Chef John
Categories World Cuisine Recipes African
Time P1DT20m
Yield 4
Number Of Ingredients 11
Steps:
- Combine salt and fennel seeds in a mortar and pestle and pound until fine. Stir cumin, cinnamon, coriander, turmeric, and garlic cloves into the salt mixture and continue grinding to form a thick paste. Stir in harissa sauce and tomato paste until combined.
- Combine ground lamb and the spice paste together with a fork in a large bowl. Cover and refrigerate overnight.
- Form sausage into patties. Heat olive oil in a large skillet over medium-high heat. Cook patties until no longer pink inside, 5 to 8 minutes per side, depending on the size of the patties.
Nutrition Facts : Calories 267.7 calories, Carbohydrate 2.8 g, Cholesterol 75.9 mg, Fat 19.2 g, Fiber 0.6 g, Protein 19.9 g, SaturatedFat 6.8 g, Sodium 718.4 mg, Sugar 0.5 g
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