Tunisian Eggah With Sausages Recipes

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MERGUEZ (A TUNISIAN SAUSAGE)



Merguez (A Tunisian sausage) image

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, appetizer, main course

Time 30m

Yield About 25 sausages

Number Of Ingredients 8

2 1/2 pounds shoulder of lamb, not too lean
1 teaspoon finely minced garlic
5 tablespoons Harissa (see recipe)
1/2 cup cold water
Salt to taste, if desired
freshly ground pepper to taste
16 feet lamb casings (see note)
2 tablespoons corn, peanut or vegetable oil

Steps:

  • Have the meat ground or outfit a meat grinder with the fine blade. Put the meat through the grinder.
  • Put the meat into a mixing bowl, and add the garlic, harissa, water, salt and pepper. Blend thoroughly.
  • Outfit a sausage machine or a hand grinder with a sausage funnel. Slip the casings onto the funnel. Fill the casings with the ground meat mixture, following the manufacturer's instructions.
  • Twist the casings at five- or six-inch intervals to indicate individual sausages. If the casings are not used, individual ''sausages'' can be made by dividing the meat into about 25 portions and shaping each one into a sausagelike shape.
  • When ready to cook, heat the oil in a skillet and add the sausages. Cook until lightly browned on one side and turn. Continue cooking, turning as necessary, until cooked through and nicely browned, about six minutes or longer.

Nutrition Facts : @context http, Calories 600, UnsaturatedFat 28 grams, Carbohydrate 0 grams, Fat 61 grams, Fiber 0 grams, Protein 12 grams, SaturatedFat 30 grams, Sodium 295 milligrams, Sugar 0 grams, TransFat 0 grams

TUNISIAN EGGAH WITH SAUSAGES



Tunisian Eggah With Sausages image

Eggahs-Arab omelettes- are rather similar to the Spanish tortilla. Whether the Moors took them to Spain, or brought them home again, nobody quite knows but almost every country has their own variation. In Tunisia they add a highly spiced sausage and dried chillies and stir the eggs until it is rather like firm scrambled eggs. You can use a spicy chorizo in this very successfully. This originated from The Complete Meze Table.

Provided by Angela Sara

Categories     Sauces

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 11

3 -4 tablespoons olive oil
4 medium potatoes, cubed
1 -2 tablespoon tomato paste
1 -4 teaspoon harissa (see 'harissa' Recipezaar)
3 -4 garlic cloves, skinned and crushed
2 -3 dried chilies, seeded and coarsely chopped
2 teaspoons crushed caraway seeds
2 teaspoons paprika
6 small spicy sausage, sliced
6 eggs
salt

Steps:

  • Heat the olive oil in a large pan.
  • Add the potatoes and fry lightly.
  • Add the tomato paste, harissa diluted in a little water, the garlic, chillies, the caraway seed and the paprika.
  • Pour in just enough water to cover and cook over a low heat for about 3/4 hour.
  • Add the sausages and cook for a further 15 minutes.
  • Beat the eggs and pour them into the pan gradually, stirring constantly, until they set to a firm but creamy consistency.
  • Season to taste with salt and serve immediately.

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