Ingredients
-
1/2
-
1/2
-
1/2
-
1
-
1/2 - 1
-
1
-
2 - 4
-
2
-
1 1/2
-
-
-
-
-
-
Directions
Homemade Merguez Sausage, Sausage with roots in Tunisia, Algeria and Morocco in N Africa Serve wrapped in sandwiches, along side polenta or with recipe #476459 From the NY Times , Sausage with roots in Tunisia, Algeria and Morocco in N Africa Serve wrapped in sandwiches, along side polenta or with recipe #476459 From the NY Times
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Steps
|
1
Done
|
In a Cast-Iron Skillet Over Low Heat, Toast Cumin, Coriander Seeds and Fennel Seeds Until Fragrant, 1 to 2 Minutes. Transfer Warm Spices to a Spice Grinder or Use a Mortar and Pestle to Pound Them Until Fine. Combine With the Paprika and Cayenne Pepper; Set Aside. |
|
2
Done
|
in the Bowl Mix Together the Ground Lamb With the Spices, Cilantro and Salt. Pinch Off a Little of the Mixture, Form Into a Patty and Brush With Olive Oil. Fry in a Hot Skillet to Check the Seasonings. Adjust the Seasonings, If Necessary. |
|
3
Done
|
Form Sausages Into Patties to Cook Immediately or For Storing in the Refrigerator or Freezer. |
|
4
Done
|
Note: 1. Chill For Up to 5 Days, Freeze For Up to 3 Months or Use Immediately. 2. Brush Sausages With Olive Oil and Fry, Grill or Broil Until Browned and Cooked Through. |
