To print this page, use your browser's print button, or use the copy/paste/print method.
MOROCCAN AND TUNISIAN MERGUEZA LAMB SAUSAGE
A hot and spicy North African lamb sausage, seasoned with Harrisa spices.
This lamb sausage is a favorite dish throughout North Africa. Lamb sausage is not made often in favor of pork or beef. This sausage is a bit spicy with the seasonings mimicking the African spice mixture called Harrisa. You can lighten up on the cayenne or red pepper in the recipe to make it less hot.
RECIPE PRINTED FROM: THEGUTSYGOURMET.NET©
3 lb. lean lamb trim
1 Tbsp. salt
1½ Tbsp. cumin
2 tsp. coarse ground black pepper
4 Tbsp. paprika
1½ tsp. cayenne
1 tsp. cinnamon
½ c. pomegranate juice
1½ Tbsp. minced garlic
1 tsp. dry ginger
1 tsp. thyme leaves
hog casings for stuffing**
1. Grind lamb trimmings once through the medium (⅛ inch) plate of a meat grinder. Mix
together all remaining ingredients; pour over meat and mix well with your hands. Grind through the
⅛ inch plate again with a stuffing horn attached into hog casings** (SEE COOK'S NOTES).
Twist or tie into 5-inch lengths.
2. Serve with Moroccan white beans, cucumber salad, hummus and Moroccan iced tea.
*NOTE: I'm sure any good Jew or Muslim will substitute hog casings with lamb casings.
Copyright 2001© - 2011© The Gutsy Gourmet® - All rights reserved