Merguez (A Tunisian sausage)
- Total Time
- 30 minutes
- Rating
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Ingredients
- 2½pounds shoulder of lamb, not too lean
- 1teaspoon finely minced garlic
- 5tablespoons Harissa (see recipe)
- ½cup cold water
- Salt to taste, if desired
- freshly ground pepper to taste
- 16feet lamb casings (see note)
- 2tablespoons corn, peanut or vegetable oil
Nutritional analysis per serving (25 servings)
600 calories; 61 grams fat; 30 grams saturated fat; 0 grams trans fat; 25 grams monounsaturated fat; 3 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 12 grams protein; 295 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Have the meat ground or outfit a meat grinder with the fine blade. Put the meat through the grinder.
- Step 2
Put the meat into a mixing bowl, and add the garlic, harissa, water, salt and pepper. Blend thoroughly.
- Step 3
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.
- Step 4
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.
- Step 5
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.
- Lamb casings are available at several meat markets in Manhattan, including Florence Meat Market, 5 Jones Street, in Greenwich Village. The cost is 25 cents a foot.
Private Notes