Pairs well with North African Lamb Sausage (Merguez)
Show only recipes from Morocco
North African Lamb Sausage (Merguez)
6.2K views • 3mo ago
120
1.9% engagement
A traditional North African lamb sausage seasoned with paprika, cumin, allspice, and harissa paste, made with careful technique to maintain a firm, bouncy texture.
00:20:00 total
Serves 6
medium
Main Various
🍯
🧂
🍋
🍫
🌶️
🍄
👅
Ingredients
- lamb trim - watch the video to see (use as main meat for sausage)
- salt - watch the video to see (added to extract protein and improve texture)
- paprika - watch the video to see (seasoning)
- cumin - watch the video to see (seasoning)
- allspice - watch the video to see (seasoning)
- harissa paste - watch the video to see (added later for flavor)
- lamb casing - watch the video to see (used for stuffing the sausage)
Instructions
- Prepare the meat: Keep the temperature of the lamb trim low while working with it to maintain quality.
- Season the meat: Add salt, paprika, cumin, and allspice to the lamb trim and knead thoroughly to extract protein, which helps achieve a firm and bouncy texture.
- Add harissa paste: Incorporate harissa paste into the seasoned meat mixture for additional flavor.
- Stuff the sausage: Use lamb casing to stuff the meat mixture, taking care as lamb casing can be finicky.
- Form sausage links: Twist the stuffed casing into links. Note this step can be challenging, and practice may be needed to perfect.
