Merguez

Name: Merguez
Ingredients: 1 1/2 pounds fatty ground lamb, not too finely ground; 1 tablespoon minced garlic; 2 teaspoons ground cumin; 2 teaspoons sweet Hungarian paprika; Scant 1/2 teaspoon cayenne pepper; 1/4 teaspoon ground cinnamon; 1 teaspoon ground coriander; 1/2 teaspoon freshly ground black pepper; 1 1/2 teaspoons kosher salt; 1/4 cup water

10 ingredients

5 steps

Ingredients

1 1/2 pounds fatty ground lamb, not too finely ground
1 tablespoon minced garlic
2 teaspoons ground cumin
2 teaspoons sweet Hungarian paprika
Scant 1/2 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
1 teaspoon ground coriander
1/2 teaspoon freshly ground black pepper
1 1/2 teaspoons kosher salt
1/4 cup water

Directions

1

Place all the ingredients in a medium bowl, and knead with your hands until thoroughly blended.
2

Leave in bulk and shape as directed in individual recipes or stuff into sheep casing.
3

Cover and refrigerate for at least 1 hour, or preferably overnight, to firm and blend the flavors.
4

Saute or grill, or cook as directed in individual recipes.
5

(The uncooked sausage will keep in the refrigerator for up to 5 days, or in the freezer for up to 2 weeks.)