north african merguez

How To Make north african merguez

• 1

  In a small skillet over medium heat, add cumin coriande and fennel seeds; toast until fragrant, about 2 minutes. Let the seeds cool off for 15 minutes before transferring into a spice grinder; grind to a fine powder. Transfer spice mixture to a small bowl and mix ras el hanout, paprika, cayenne pepper, cinnamon, harissa and garlic; mix until well blended.
• 2

  In a mixing bowl, combine lamb (directly from fridge) and spice mixture. Spread tomato paste on top and quickly mix with hands. Cover meat tightly with plastic wrap and chill overnight.
• 3

  Next day, make patties or sausage. If making sausage, soak casing in cold water for 30 minutes and rinse throroughly. Lightly lubricate a small sausage nozzle with grapeseed oil. Pull casing over and leave about 2-inches overhanging at the end; make a knot. Proceed with sausage making and when done, twist into 6-inch links and burst bubbles with a toothpick or sausage pricker.
• 4

  To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=Hl1K9cYimWM
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