Seasonal Recipe of the Week
I love these spicy Moroccan sausages, and they are really easy to make once you collect the ingredients. You can also make a bunch and freeze them. Might even make a good Christmas gift! This recipe makes 1 lb. of bulk merguez sausage. If you have the whole sausage-stuffing-tubing-set-up you can process them that way, but the patties are much easier.
Ingredients for spice mix
1 tablespoon dry roasted coriander seed
1 tablespoon dry roasted cumin seed
1 tablespoon fennel seed
1 tablespoon cinnamon
1/2-1 teaspoon cayenne pepper
2 teaspoons turmeric
Ingredients for sausage
1 pound fresh ground lamb shoulder
2 cloves minced garlic
1 teaspoon grated fresh ginger
1 tablespoon spice mix (from above)
2 tablespoons Harrisa
1 tablespoon tomato paste
1/4-1/2 teaspoon salt
water as needed
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. If you have ground the meat yourself, you probably won't need much ice water. Form one little patty and cook it off, taste and adjust the seasoning as you see fit. Cover and chill this mixture overnight if you can. This will help the flavors develop. If overnight is impossible, chill at least an hour.
Dip your hands in ice water as you form the sausage patties. Chill the patties again if you are not going to cook them right away. Grill to cook, until brown and firm on both sides. They make a spectacular dinner party offering with lentils du puy, crusty bread, and a green salad with figs and marcona almonds.