Homemade Moroccan Merguez Sausage Recipe Ingredients 2 teaspoons cumin seeds 2 teaspoons fennel seeds 2 teaspoons coriander seeds 2 tablespoons paprika 3 teaspoons ground cayenne pepper 1 teaspoon ground cinnamon 1 teaspoon ground sumac (optional) 3 pounds ground lamb 1/2 cup extra virgin olive oil 1 cup fresh cilantro, finely minced Merguez is a spicy fresh sausage prepared with uncooked lamb, beef or a mixture of both meats, from Berber North African cuisine that is popular in Tunisia, Algeria and Morocco. Jump to Recipe Print Recipe A quick and easy stew full of North African flavours, this delicious Moroccan Lamb Sausage and Chickpea Tagine is made with lamb sausages, cutting down the cooking time dramatically and making this a great way to enjoy a tagine on a busy weeknight. Directions Print For the Za’atar Pickled Carrots. Refrigerate in an airtight container for up to 6 days. Whisk all ingredients except carrots in a bowl; add carrots and toss. In a large bowl, combine all ingredients and mix well. For the sausage: Place the lamb, harissa, ginger, coriander, salt, cinnamon, pepper, sumac, turmeric and garlic in the bowl of a stand mixer. Check out this recipe … You can eat the merguez in sandwiches, or use them in a couscous, but feel free to use this lamb sausage recipe with other traditional dishes such as shakshuka or a Moroccan tagine recipe. Form lamb mixture into desired shape (1-inch-thick by 5-inch-long cigars make nice This merguez sausage recipe is validated by our expert in Tunisian cuisine, Chef Mounir Arem.
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