Merquez

Spicy Lamb Sausage with optional Harissa paste

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.