Homemade Merguez Sausage

Name: Homemade Merguez Sausage
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 12
Cuisine: Global
Ingredients: 1 teaspoon cayenne pepper; 2 teaspoons whole cumin seed; 2 teaspoons whole fennel seed; 12 servings Type of fire: Direct; 6 medium cloves tablespoons freshly minced garlic (about; 1 medium Grill heat: -high; 79 milliliters harissa; 79 milliliters ice water; 2 Tbsps Kosher salt; 12 servings Lamb casings, soaked in warm water for 30 minutes prior to use; 1 kilograms lamb shoulder, cut into 3/4-inch cubes and removed of gristle; 2 Tbsps paprika; 454 grams lamb, beef, or pork fat, cut into 3/4-inch cubes; 2 teaspoons whole coriander seed

You can never have too many main course recipes, so give Homemade Merguez Sausage a try. This gluten free and primal recipe serves 12. One portion of this dish contains about 22g of protein, 50g of fat, and a total of 550 calories. Head to the store and pick up coriander seed, ice water, fennel seed, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes approximately 2 hours.

Instructions

Place cumin, coriander, and fennel seeds in a cast iron skillet over medium heat and toast until fragrant, about 2 minutes.

Ingredients you will need

Fennel Seeds

Coriander

Cumin

Toast

Equipment you will use

Frying Pan

Transfer to a spice grinder and grind into a fine powder.

Transfer spice mixture to a small bowl and mix in paprika, salt, and cayenne.

Ingredients you will need

Ground Cayenne Pepper

Paprika

Salt

Equipment you will use

Bowl

Place lamb and fat in a large bowl.

Ingredients you will need

Lamb

Equipment you will use

Bowl

Add in spice mixture, garlic, and harissa. Toss to through coat meat and fat in spices.

Ingredients you will need

Harissa

Garlic

Spices

Meat

Place in refrigerator until ready to grind.

Grind mixture through a meat grinder, fitted with small die, into a bowl set in ice.

Ingredients you will need

Meat

Ice

Equipment you will use

Meat Grinder

Bowl

Using paddle attachment of a standing mixer, mix on low speed for 1 minute.

Equipment you will use

Blender

Add in water and mix until liquid is incorporated and sausage is uniform and sticky, about 1 minute more.

Ingredients you will need

Sausage

Water

Form a small sausage patty; place rest of sausage mixture in refrigerator. Cook patty in a small frying pan over medium-high heat until cooked through. Taste and adjust seasonings of sausage if necessary.

Ingredients you will need

Seasoning

Sausage

Equipment you will use

Frying Pan

Stuff sausage into lambs casings and twist into 6-inch links. Refrigerate until ready to cook.

Ingredients you will need

Sausage

Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Grill over medium-high direct heat until sausage registers 155°F when an instant read thermometer is inserted in middle of link.

Ingredients you will need

Sausage

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