Merquez

Spicy Lamb Sausage with optional Harissa paste

(contributed by Garry Vroegh <a043140t@bc.seflin.org>)

Ingredients Directions
  • ¾ pound ground Lamb
  • ¼ pound beef suet (if the lamb is lean)
  • ¼ teaspoon ground cumin
  • ½ teaspooon cayenne pepper
  • ½ teaspoon minced garlic
  • ¼ teaspoon black pepper
  • ¼ teaspoon salt
  • prepared sheep casings.

Note: A Harissa Paste may be substituted for the spice mixture.

  • 1 garlic clove, crushed then minced fine
  • ½ Tbs salt
  • 2 Tbs olive oil
  • 1 teaspooon cayenne pepper
  • ¼ teaspoon paprika
  • ½ teaspoon ground cumin
  • ¼ teaspoon coriander seeds, crushed

To prepare Harissa paste, mix ingredients in a lidded jar. Shake vigorously, and before each use. The paste can be stored in a closed, non-reactive jar for months. The ingredients make about 3 tablespoons

Mix the sausage ingredients together. Wash your hands in cold water before kneading all ingredients until thoroughly mixed.

Firmly stuff the mixture into the prepared casings, tying off into 3-4 inch lengths. Prick each link in 2-3 places.

Fry over low heat, barbecue, or grill to taste.

You can store the sausages fresh for 2-3 days or freeze them for 2-3 months.

Return to Sheep's Creek Farm Lamb Recipes page.

© 1998 Ronald Florence
Last modified: 09-Jan-2002 16:43:15 EST