3. From the NY Times. The sausage comes from the Maghreb kitchen. Affix one end of the casing over the funnel attached to the sausage stuffing attachment of a stand mixer or meat grinder. 4. Place lamb and fat in a large bowl. Test the temperature of the mixture, and if … Get recipes, tips and NYT special offers delivered straight to your inbox. Toss to through coat … Fresh sausage should be cooked to an internal temperature of 160 degrees. Try to use fresh sausage whenever you can; they are full of flavor and don't have the high level of preservatives and nitrates that packaged sausage has. You can eat the merguez in sandwiches, or use them in a couscous, but feel free to use this lamb sausage recipe with other traditional dishes such as shakshuka or a Moroccan tagine recipe. Wright shares with us the centuries-old philosophy of eating that underlies these marvelous little foods, seasoning his text with spicy etymologies along with copious doses of Aleppo pepper and harisa. Preparation Time: 1 1/2 days. See more ideas about Merguez sausage recipe, Sausage recipes, Recipes. NYT Cooking is a subscription service of The New York Times. When ready to cook, heat the oil in a skillet and add the sausages. This means Tunisia, Algeria and Morocco. Cover with plastic wrap and leave overnight to allow the flavors to blend. Now you are ready to start stuffing. Not only does Little Foods of the Mediterranean provide hundreds of mouth-watering recipes, it also offers a lively history of their origins. The information shown is Edamam’s estimate based on available ingredients and preparation. 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. Once they are dried, heat some olive oil, turn the heat off, and submerge the dried merguez in the oil for 20 minutes. Twist the casings at five- or six-inch intervals to indicate individual sausages. This recipe is kinda spicy! Bring to a boil and, just as the water begins to bubble, reduce the heat to below a boil and poach the sausages for 10 minutes, if grilling or frying, or 40 minutes if serving them boiled. - Darra Goldstein, Editor, Gastronomica: The Journal of Food and Culture. It is served alone as a meze or sometimes with couscous or other foods such as the braised dishes known as tagines. https://www.theguardian.com/.../mar/06/how-to-make-merguez-sausages-recipe 5. Sausage with roots in Tunisia, Algeria and Morocco in N. Africa. [photo: Clifford A. Wright], Yield: Makes 3 pounds sausage Melissa Clark, George H. Foster, Peter C. Weiglin. Continue cooking, turning as necessary, until cooked through and nicely browned, about six minutes or longer. Put the meat into a mixing bowl, and add the garlic, harissa, water, salt and pepper. It is served alone as a meze or sometimes with couscous or other foods such as the braised dishes known as tagines. If cooking them, place the sausages in a large pot and cover with water. The sausages can be divided into portions of different or the same weights and frozen for later use in freezer bags for 2 to 4 months or you can cook them immediately. Push the entirety of the casing onto the length of the funnel (it will contract and fit fine), leaving about 2 inches dangling from the end. This merguez sausage recipe is validated by our expert in Tunisian cuisine, Chef Mounir Arem. Turn the water on gently to wash out the casings. If air bubbles do occur, it is better either to cut the sausage at that point and start a new one, by tying the end off, or to prick the air bubbles with a toothpick. Serve wrapped in sandwiches, along side polenta or with recipe #476459. The casings are sold cleaned; you are merely washing away preserving salts and residue. Put the meat through the grinder. https://www.slowburningpassion.com/simple-tunisian-merguez-sausage-recipe The cost is 25 cents a foot. Since the mixture is strongly spiced, it tastes very spicy and according to your preferences also very hot. Twist or tie off the sausage with kitchen twine to make links at 4-inch intervals, or leave to make several very long sausages. Tie this end in a double knot. Slip the casings onto the funnel. Form lamb mixture into desired shape (1-inch-thick by 5-inch-long cigars make nice Merguez, the French transliteration of the Arabic word mirqāz or mirkās, is a spicy small lamb or beef sausage used in Tunisia and Algeria. https://www.dartagnan.com/lamb-merguez-sausage-recipes-and-uses.html Food; The Foreign Intrigue Of Couscous. They can be sun-dried too by leaving them in hot, dry, direct sunlight for 48 hours, protected against insects and animals, puncturing the sausage with a skewer so they dry better. In a large bowl, combine all ingredients and mix well. Fill the casings with the ground meat mixture, following the manufacturer's instructions. - New York Times Book Review, December 6, 1992. Lamb casings are available at several meat markets in Manhattan, including Florence Meat Market, 5 Jones Street, in Greenwich Village. Subscribe now for full access. Merguez is made of lamb meat. [Clifford A. Wright's Cucina Paradiso] Editor’s Choice of the Best Books of 1992 Refrigerate for not more than 2 days. Featured in: Cook until lightly browned on one side and turn. Form lamb mixture into desired shape (1-inch-thick by 5-inch-long cigars make nice In a large bowl, toss together thoroughly the lamb shoulder, lamb fat, garlic, fennel seeds, harīsa, cayenne pepper, and black pepper. Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000. pounds diced boneless lamb shoulder with its attached fat, large garlic cloves, pounded in a mortar with 1 tablespoon salt, About 10 feet of lamb intestine casing (preferably) or hog casing. Fill the casings with the ground meat mixture, following the manufacturer's instructions. 1. Twist the casings … Open one end of the casing, fit it over the faucet in your kitchen sink, and place the remainder of the casing in a medium-size bowl in the sink. Have a large bowl or platter ready to catch the sausages. Merguez Cooking Tips. Grind it all through a coarse plate; I use a 10 mm plate. In a large bowl, combine all ingredients and mix well. on Pinterest. Clifford Wright has done it again! It is served alone as a meze or sometimes with couscous or other foods such as the braised dishes known as tagines. Store them in glass or earthenware jars filled with the same olive oil. It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the world’s best recipes, while also helping them become better, more competent cooks. Turn the grinder or mixer on and as the sausage stuffing begins to flow into the casing, it will push the casing off the funnel. https://www.thespruceeats.com/merguez-sausage-recipe-2394324 Merguez, the French transliteration of the Arabic word mirqāz or mirkās, is a spicy small lamb or beef sausage used in Tunisia and Algeria. Also be careful that the sausage stuffing enters the casing continuously and evenly and that no air bubbles develop. It should not be considered a substitute for a professional nutritionist’s advice. Have the meat ground or outfit a meat grinder with the fine blade.