Merguez Sausage

🛒 Ingredients

• Ground Lamb and Beef Mix 128 g · 275 kcal
• Harissa Paste 10 g · 20 kcal
• Smoked Paprika 2 g · 5 kcal
• Cumin Powder 2 g · 5 kcal
• Coriander Powder 2 g · 4 kcal
• Minced Garlic 3 g · 6 kcal
• Red Wine Vinegar 2 g · 0 kcal
• Natural Lamb Casing 1 g · 0 kcal

👨‍🍳 Instructions

1. In a large bowl, combine the ground lamb and beef mix with harissa paste, smoked paprika, cumin powder, coriander powder, minced garlic, and red wine vinegar.
2. Mix thoroughly by hand until all ingredients are well combined and the mixture becomes cohesive and slightly sticky.
3. If stuffing sausages, carefully feed the mixture into natural lamb casings using a sausage stuffer, forming individual links; alternatively, form the mixture into small, elongated sausage shapes without casings.
4. Heat a grill pan or heavy-bottomed skillet over medium-high heat and add a tablespoon of cooking oil.
5. Place the merguez sausages in the hot pan and cook for 8-12 minutes, turning occasionally, until they are nicely browned on all sides and cooked through.
6. Serve the Merguez sausages hot, optionally with fresh mint, a squeeze of lemon, or alongside couscous.