Gralehouse Lamb Merguez Sausage Recipes

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LAMB OR GOAT MERGUEZ SAUSAGE



Lamb or Goat Merguez Sausage image

A classic sausage from North Africa loved by the French

Provided by Shepherd

Categories     Appetizer     Main Course     Snack

Number Of Ingredients 5

2 lbs ground lamb (or ground goat )
1.5 Tablespoons smoked paprika
12 grams kosher salt
1 Tablespoon red wine vinegar
Quick Harissa (See recipe below )

Steps:

  • Combine the ground lamb with the harissa, the paprika and the salt in the bowl of a stand mixer with the paddle attachment, and blend on low speed until tacky, about 2 minutes, drizzling in the red wine vinegar as it blends. You can also wear gloves and mash the meat around with your hands if you don't have a mixer.
  • Cook a small piece of the sausage and taste to see if you like the heat/spiciness, adjust as needed, traditionally merguez is very spicy. I like to chill the sausage overnight before cooking, but it can be cooked straight away in a pinch.
  • From here, the sausages can be formed into hand rolled sausages and cooked, or put into sheep casings, which is more traditional. When cooking the sausages, brown them well on high heat quickly, but don't overcook as they're best eaten pink or medium rare.
  • Serve the merguez with rice, cooked greens, as part of a mixed grill, or a lunch as pictured here with fresh butter lettuce, winter radishes, greek yogurt with a sprinkle of sumac and quinoa with crunchy walnuts.

LAMB MERGUEZ SAUSAGE PATTIES



Lamb Merguez Sausage Patties image

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

1 teaspoon salt
¼ teaspoon fennel seeds
1 teaspoon ground cumin
½ teaspoon ground cinnamon
½ teaspoon ground coriander
¼ teaspoon ground turmeric
3 cloves garlic, peeled
2 tablespoons harissa, or to taste (see Ingredient note)
1 tablespoon tomato paste
1 pound lean ground lamb
1 tablespoon olive oil

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

GRALEHAUS LAMB AND GRITS



Gralehaus Lamb and Grits image

Provided by Food Network

Categories     main-dish

Time 2h

Yield 11 servings

Number Of Ingredients 19

5 pounds lamb belly, cubed
2 1/2 pounds pork shoulder, cubed
3 3/4 tablespoons paprika
3 3/4 grams pink curing salt
3 3/4 tablespoons salt
One 5.35-ounce tube harissa
3/4 tablespoon ground cinnamon
3/4 tablespoon ground coriander
3/4 tablespoon ground cumin
3/4 bunch fresh cilantro, chopped
3/4 bunch fresh mint, chopped
3 cloves garlic, roughly chopped
3/4 onion, diced
4 sticks (2 cups) butter
7 cups milk
1 quart grits
12 ounces shredded Cheddar
1/4 cup hot sauce
Salt

Steps:

  • For the lamb merguez: In a bowl, mix together the lamb belly and pork shoulder, paprika, curing salt, salt, harissa, cinnamon, coriander, cumin, cilantro, mint, garlic and onion. Feed the mixture through a meat grinder fitted with the larger grinder blade. Form into 5 1/2-ounce balls and flatten into tight 5-inch round patties. Vacuum seal in bags. Cook in the immersion circulator at 145 degrees F for 1 hour (or place the patties on baking sheets and cook for 18 minutes at 425 degrees F).
  • For the grits: Bring the butter, milk and 7 cups water to a simmer in a large saucepan. Add the grits and cook, stirring frequently, for 6 to 8 minutes. Lower the heat and simmer until cooked through. Add the Cheddar, hot sauce and salt to taste.
  • Serve the merguez with the grits.

CLASSIC FRENCH MERGUEZ RECIPE



Classic French Merguez Recipe image

This merguez recipe features sausage made with spices, herbs, and garlic. Moroccan lamb sausage recipe.

Provided by Rebecca Franklin

Categories     Entree

Time 15m

Yield 12

Number Of Ingredients 12

2 teaspoons cumin seeds
2 teaspoons fennel seeds
2 teaspoons coriander seeds
2 tablespoons paprika
2 teaspoons cayenne pepper
3/4 teaspoon ground cinnamon
3 pounds ground lamb and mutton
1/2 cup extra-virgin olive oil
2/3 cup fresh cilantro, chopped
1/3 cup fresh mint, finely chopped
6 cloves garlic, crushed and finely chopped
3 1/2 to 4 teaspoons kosher salt, to taste

Steps:

  • Gather the ingredients.
  • Toast cumin, fennel, and coriander seeds in a dry skillet set over medium heat, constantly stirring, for about 2 minutes, until they become fragrant. Be very careful not to overcook, and worst still, burn the spices.
  • Once toasted, allow seeds to cool and process them in a spice grinder.
  • Add toasted, ground seeds to paprika, cayenne pepper, and cinnamon.
  • Place ground lamb in a large bowl, drizzle with olive oil, and sprinkle spice mixture, chopped herbs, crushed garlic, and salt over meat. Mix seasonings into meat.
  • The seasoned meat can then be either formed into patties, the size and shape of your choice, or, fill bought sausage casings with lamb mixture. For this, you will need a sausage stuffer attachment often sold for stand mixers , or a stuffing machine.
  • Once made, chill before using.
  • Cook patties or sausages or simply fry until cooked through.
  • Serve stuffed into a bun, pita, or slice and serve in Middle Eastern flatbreads.

Nutrition Facts : Calories 423 kcal, Carbohydrate 2 g, Cholesterol 110 mg, Fiber 1 g, Protein 28 g, SaturatedFat 11 g, Sodium 504 mg, Sugar 0 g, Fat 33 g, ServingSize 3 1/2lbs sausage (12 servings), UnsaturatedFat 0 g

ALGERIAN LAMB SAUSAGE MERGUEZ



Algerian Lamb Sausage Merguez image

Algerians like their sausage spicy and with an exceptional array of seasonings. The version that follows can be considered medium hot, with pepper and chili providing the heat, while the garlic adds the aromatic richness.

Provided by Olha7397

Categories     Lamb/Sheep

Time 35m

Yield 10 sausages

Number Of Ingredients 12

2 lbs boneless lamb, cut into 2 inch pieces
4 ounces lamb, fat attached to the lamb kidney
2 heads garlic, about 12 cloves, peeled
1 teaspoon salt (to taste)
1 teaspoon black pepper
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon sumac
1 tablespoon red hot chili powder
2 tablespoons sweet paprika
1 cup cold water
1 small lamb intestine casing

Steps:

  • Grind the lamb, fat from the lamb kidney (do not add the kidney) and garlic with the medium size holes of the grinder, ¼ inch in diameter. Add all the remaining ingredients, including the water, but not the casing. Test the mixture at this stage by preparing a miniature patty and frying it in a teaspoon of oil in a skillet. Should it need salt, it can be added at this time.
  • Tie one end of the casing tightly to hold the filling. Fill the casing with the lamb mixture, twisting it around every 4 inches to make individual sausages.
  • The merguez can be eaten in various ways the next day. The simple method of cooking is to fry them in hot vegetable oil until brown and crisp. Very little oil is needed since the sausage contains lamb fat. Serve warm. Makes about 10 to 12 sausages.
  • NOTE: Algerians often prepare merguez with the cheaper cuts of lamb, especially the scraps left over from trimming the more expensive parts. You don't have to do this since the meaty leg of the lamb is an ideal cut that can be used.
  • Sumac is that rare Mediterranean and Middle East seasoning that was used at one time as a salt substitute. The dried reddish crushed powder has a lemon/salt flavor and is used in meat and chicken dishes. It adds an important flavor to Algerian merguez.
  • The Great Book Of Couscous.

Nutrition Facts : Calories 306.9, Fat 22.6, SaturatedFat 9.7, Cholesterol 78.1, Sodium 306.6, Carbohydrate 5.8, Fiber 1.4, Sugar 0.3, Protein 20

GRILLED MERGUEZ WITH HERBED COUSCOUS



Grilled Merguez with Herbed Couscous image

The merguez -- a harissa-spiked lamb sausage of North Africa -- can also be broiled, six inches from the heating element and turned occasionally, for eight to 10 minutes. Recipe courtesy of Clare Vivier.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 35m

Number Of Ingredients 5

3 cups couscous
1 tablespoon extra-virgin olive oil, plus more for brushing and serving
Coarse salt and freshly ground pepper
2 cups assorted fresh herbs, such as mint, parsley, dill, and oregano, chopped; plus whole leaves for serving
2 pounds merguez sausage (about 18 links), preferably Fabrique Delices (available at Murray's Cheese)

Steps:

  • Place couscous, oil, and a pinch of salt in a bowl. Add 3 cups boiling water, cover with plastic, and let stand 5 minutes. Remove plastic, fluff couscous with a fork, and let cool 15 minutes. Add chopped herbs, tossing to combine; season with salt and pepper. Transfer to a platter.
  • Preheat grill for direct-heat cooking (medium-high on a gas grill). Brush grates with oil. Grill sausages, turning occasionally, until cooked through, 8 to 10 minutes. Transfer to platter with couscous. Drizzle with oil and scatter with herb leaves; serve.

FRENCH MERGUEZ SAUSAGES - CULINARY COMMUNION



French Merguez Sausages - Culinary Communion image

From the Culinary Communion charcuterie class. Delicious! Recipe courtesy of Gabriel Claycamp, posted with permission. Makes approximately 10 pounds sausage.

Provided by Julesong

Categories     Lamb/Sheep

Time 2h

Yield 10 lbs sausage, approx

Number Of Ingredients 12

7 lbs lean lamb, trimmed and cubed
3 lbs pork fatback, cubed
3 ounces salt
5 teaspoons granulated sugar
1/2 teaspoon white pepper
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1 1/2 teaspoons crushed red pepper flakes
1/4 cup minced garlic, sauteed and cooled
1 1/2 lbs roasted red peppers, peeled, seeded, and small diced
1 cup very cold dry red wine or 1 cup ice cold water
sheep casing, rinsed, 38 feet (may substitute hog casing if necessary)

Steps:

  • Marinate: toss the lamb, fatback, and dry seasonings together, then chill well (at least 2 hours).
  • Grind: grind meat mixture through grinder using a medium plate (1/4-inch) into a mixing bowl over an ice bath.
  • Mix and develop protein: in an electric mixer, mix on low speed for 1 minute, adding the red wine a little at a time. Mix on medium speed for 15 to 20 seconds, or until the sausage mixture is sticky to the touch.
  • Make a tester: make a test patty and pan fry. Adjust the seasoning and consistency if necessary before putting sausage into casings.
  • Stuff: stuff the sausage into the prepared casings and twist into 15-inch links. Cut into individual links. Make a spiral with each link and secure with a 6-inch skewer.
  • Cook: the sausage is now ready to prepare for eating by pan frying, baking, grilling, or broiling to an internal temperature of 150 degrees F, or hold under refrigeration for up to 7 days.
  • Notes: regarding the links -- we don't make the 15-inch links, we make links about 4 inches long, twisting them into link-shape as we're filling the casings. It's up to you, of course, how you make them. These sausages are absolutely delicious, and I hope you'll try the recipe! The recipe appear to definitely be a French version of Merguez, rather than the Turnisian version -- all I know is that they're very, very tasty. :).

Nutrition Facts : Calories 510.9, Fat 20.1, SaturatedFat 8.5, Cholesterol 203.4, Sodium 4494.7, Carbohydrate 6.8, Fiber 1, Sugar 2.3, Protein 67.6

GRALEHOUSE LAMB MERGUEZ SAUSAGE



Gralehouse Lamb Merguez Sausage image

Categories     Lamb

Number Of Ingredients 13

5 pounds lamb belly, cubed
2 1/2 pounds pork shoulder, cubed
3 3/4 tablespoons paprika
3 3/4 grams pink curing salt
3 3/4 tablespoons kosher salt
1 5.35-oz. tube of harissa
3/4 tablespoon ground cinnamon
3/4 tablespoon ground coriander
3/4 tablespoon ground cumin
3/4 bunch fresh cilantro, chopped
3/4 bunch fresh mint, chopped
3 cloves garlic, roughly chopped
3/4 cup onion

Steps:

  • For the lamb merguez: In a bowl, mix together the lamb belly and pork shoulder, paprika, curing salt, salt, harissa, cinnamon, coriander, cumin, cilantro, mint, garlic and onion
  • Feed the mixture through a meat grinder fitted with the larger grinder blade.
  • Form into 5 1/2-ounce balls and flatten into tight 5-inch round patties.
  • Vacuum seal in bags.
  • Cook in the immersion circulator at 145 degrees F for 1 hour (or place the patties on baking sheets and cook for 18 minutes at 425 degrees F).
  • Brown the sausage in a lightly oiled frying pan.
  • Serve with Gralehouse grits.

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