North African Merguez Recipes

Steps:

• Heat olive oil in a large pot over medium heat. Add onion, roasted red pepper, and garlic; cook and stir until fragrant, 3 to 4 minutes. Stir in tomatoes, salmon fillet, and merguez sausage; cook for 2 to 3 minutes.
• Pour 2 1/2 cups broth and white wine into the pot. Season stew with cumin, salt, and pepper; bring to a boil. Reduce heat to low and stir in shrimp; simmer until opaque, about 3 minutes. Remove from heat and add mussels; cover and let stand until mussels open, about 5 minutes.
• Bring remaining 3 1/2 cups broth to a boil in a separate pot. Stir in couscous. Remove from heat and let stand until couscous absorbs broth, about 5 minutes.
• Serve couscous in shallow bowls; ladle stew on top.

Steps:

• Combine the spice mix ingredients and grind fine using a spice grinder or a mortar and pestle. The extra can be stored in a glass jar.
• Using a mixer, combine all the sausage ingredients. Add the ice water, a tablespoon at a time until the mixture is well combined. Form a little patty and cook it off, taste and adjust the seasoning as you see fit. Cover and chill overnight (for best flavor), or at least an hour.
• If making patties, dip your hands in ice water as you form them. This mixture will also make one large stuffed casing coil. Chill the patties or coil again if you are not going to cook right away.
• Grill for 10-12 minutes, total, turning once.

Steps:

• Mix ground lamb, salt, cumin, pepper, paprika, cayenne, cinnamon, pomegranate juice, garlic, ginger, and thyme together.
• Can be placed in lamb casings.