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
RACK OF LAMB AND MERGUEZ SAUSAGE
Make and share this Rack of Lamb and Merguez Sausage recipe from Food.com.
Provided by Chuck Hughes
Categories Sauces
Time 5h10m
Yield 6-8 serving(s)
Number Of Ingredients 32
Steps:
- For the lamb marinade and sausages:.
- Combine the oil, vinegar, honey and mustard in a large resealable plastic bag. Season with salt and pepper. Add the lamb to the bag and marinate in the refrigerator for at least 3 hours (or overnight).
- Preheat the oven to 350 degrees F (180 degrees C).
- Heat a heavy ovenproof skillet over high heat until hot. Meanwhile, pat the lamb dry and discard the marinade. Add the oil to the hot skillet, then brown the racks of lamb on all sides, about 3 minutes. Add the sausages, shallots and rosemary to the skillet and sprinkle with salt and pepper.
- Transfer the skillet to the oven and cook until a meat thermometer inserted into the center of the lamb registers 140 degrees F (60 degrees C), about 25 minutes. Transfer the lamb and sausages to a platter and cover with foil to keep warm and allow the juices to redistribute. Discard the shallots and rosemary and reserve the skillet.
- For the sauce:.
- Add the veal stock to the skillet and bring to a simmer, stirring and scraping up any browned bits from the bottom with a wooden spoon. Let the sauce reduce for about 5 minutes or until it reaches the desired consistency. Whisk in the butter, if using, and season with salt and pepper.
- Slice the lamb between the bones and serve with the sausages, Crispy Potatoes, a ladle of the sauce and a dollop of Spicy Red Pepper Jelly.
- Crispy Potatoes:.
- Heat the canola oil in a deep fryer to 250 degrees F (120 degrees C). Line a baking sheet with paper towels. Fry the potatoes for about 2 minutes to blanch them. Transfer to the prepared baking sheet to rest for 5 minutes. Raise the oil temperature to 350 degrees F (180 degrees C). Fry the potatoes again until golden brown, about 2 minutes. Transfer to fresh paper towels to drain.
- Transfer the potatoes to a large bowl and toss with the paprika, smoked salt, red pepper flakes, chives, garlic, parsley and a drizzle of olive oil.
- Spicy Red Pepper Jelly:.
- Pulse the bell peppers and chile pepper in a food processor until finely chopped. Transfer to a saucepan and add the sugar, vinegar, ginger, salt and lemon zest and juice. Bring to a boil over high heat, then reduce the heat and simmer until it thickens, stirring occasionally, about 25 minutes. Pour the jelly into a jar. Let cool, then store in the refrigerator.
Nutrition Facts : Calories 715.1, Fat 39.7, SaturatedFat 12.6, Cholesterol 96, Sodium 882.5, Carbohydrate 57.2, Fiber 17.4, Sugar 13.5, Protein 41.5
LAMB SAUSAGE
Steps:
- To make the poaching liquid: In a shallow 3-quart pot, add all ingredients. Bring to a simmer.
- To make the lamb sausage: Mix all ingredients except bread crumbs in a large bowl; add 1 to 2 cups bread crumbs until mixture can form a shape without sticking to your hands. Cut cellophane into 8 by 8-inch squares. Place 2 tablespoons of mixture in a tube shape and roll into cellophane, twisting the ends like a tootsie roll for a tight sausage shape. Test 1 sausage in boiling poaching liquid for approximately 20 minutes before cooking all sausages. Let cool in refrigerator for 15 minutes. Slice sausage to check consistency, if it falls apart, add more bread crumbs to mixture.
TAGINE OF LAMB & MERGUEZ SAUSAGES
A famous Moroccan casserole named after the clay dish it's cooked in and containing strong, fragrant flavours
Provided by John Torode
Categories Dinner, Main course
Time 4h35m
Number Of Ingredients 21
Steps:
- For the marinade, roast the spices in a dry pan for a couple mins until fragrant. Put remaining marinade ingredients in a blender and process to a smooth paste, then add the roast spices and blend again to combine. Place the lamb in a large bowl and pour over the marinade. Leave in the paste overnight, or for at least 2 hrs to absorb all the flavours.
- Heat oven to 160C/140C fan/gas 3. In a large roasting tin, big enough to fit the meat in one single layer, heat the oil and place over a high heat on the hob. Remove the meat from the marinade, wiping off and reserving any excess, then brown shanks on all sides in the hot oil.
- Add remaining marinade to the dish along with the carrots, onions and prunes, then pour in 1 litre water. Cover the dish tightly with foil and cook in a low oven for 3½-4 hrs until the meat is tender and falling away from the bone. Add the honey, lemon juice and seasoning and keep warm.
- If using, fry the sausages until cooked through, then add to the tagine. Serve the meat in a large bowl with the sauce spooned over, then scatter with the preserved lemons and mint, and serve the harissa on the side.
Nutrition Facts : Calories 852 calories, Fat 65 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 15 grams sugar, Fiber 4 grams fiber, Protein 45 grams protein, Sodium 1.4 milligram of sodium
More about "rack of lamb and merguez sausage recipes"
MERGUEZ SAUSAGE - HOW TO MAKE MERQUEZ SAUSAGES
From honest-food.net
10 BEST LAMB MERGUEZ SAUSAGE RECIPES | YUMMLY
From yummly.com
BEST LAMB MERGUEZ RECIPE - HOW TO MAKE LAMB …
From food52.com
HOMEMADE MERGUEZ SAUSAGE RECIPE - SERIOUS EATS
From seriouseats.com
RECIPES & USES FOR LAMB MERGUEZ SAUSAGES | D'ARTAGNAN
From dartagnan.com
LAMB MERGUEZ SAUSAGE RECIPE: A TASTE OF MOROCCO
From amazingribs.com
MERGUEZ SAUSAGES | CANADIAN LIVING
From canadianliving.com
RACK OF LAMB AND MERGUEZ SAUSAGE : RECIPES - COOKING …
From cookingchanneltv.com
Servings 6-8Total Time 5 hrs 10 minsCategory Main-Dish
LAMB MERGUEZ MEATBALLS WITH SPICY TOMATO SAUCE RECIPE - FOOD …
From foodnetwork.com
Author Michael VoltaggioSteps 6Difficulty Intermediate
HOW TO MAKE MOROCCAN LAMB SAUSAGES — SIMPLE FRENCH COOKING
From simplefrenchcooking.com
MERGUEZ: THE NORTH AFRICAN SAUSAGE THAT’LL KNOCK YOUR SOCKS OFF – …
From theguardian.com
HUMMUS BOWLS WITH MERGUEZ-SPICED TEMPEH RECIPE | BON APPéTIT
From bonappetit.com
MERGUEZ - FIERY LAMB SAUSAGES FROM NORTH AFRICA
From wurstcircle.com
MERGUEZ: THE SPICY LAMB SAUSAGE YOU NEED TO TRY
From tastingtable.com
MERGUEZ LAMB SAUSAGE RECIPE - THE NEW ZEALAND CASINGS …
From nzcasings.com
RACK OF LAMB AND MERGUEZ SAUSAGE – RECIPES NETWORK
From recipenet.org
HOMEMADE MERGUEZ SAUSAGE - HEALTHY GREEN KITCHEN
From healthygreenkitchen.com
GRILLED MOROCCAN-SPICED RACK OF LAMB RECIPE - SERIOUS EATS
From seriouseats.com
You'll also love