“Merguez sausage is not commonly stocked at the grocery store, so I decided to come up with an easy home version .” - by Chef John
Ingredients
Adjust Servings
Original recipe yields 4 patties
Directions
- Combine salt and fennel seeds in a mortar and pestle and pound until fine. Stir cumin, cinnamon, coriander, turmeric, and garlic cloves into the salt mixture and continue grinding to form a thick paste. Stir in harissa sauce and tomato paste until combined.
- Combine ground lamb and the spice paste together with a fork in a large bowl. Cover and refrigerate overnight.
- Form sausage into patties. Heat olive oil in a large skillet over medium-high heat. Cook patties until no longer pink inside, 5 to 8 minutes per side, depending on the size of the patties.
Nutrition
Amount Per Serving (4 total)
- Calories
- 280 cal
- 14%
- Fat
- 19 g
- 29%
- Carbs
- 6.5 g
- 2%
Based on a 2,000 calorie diet
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