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    Homemade lamb merguez

    cadran
    Preparation :2h45 min Cooking :8 min
    couteau
    Difficulty :hard
    chapeau-chef
    Servings :6

    These homemade merguez are incredible! They are juicy and have the perfect level of spiciness.  After testing the KitchenAid extentions, here are my suggestions : the meat grinder is worth buying and very efficient but don’t waste your money on the sausage stuffer. Keep your money for a real sausage stuffer instead!

    Ingredients

    • 3 lbs lamb shoulder
    • 1 lb lamb or pork fat
    • 2 tablespoons fennel seeds
    • 2 tablespoons coriander seeds
    • 2 tablespoons cumin seeds
    • 3 tablespoons paprika
    • 2 tablespoons ground cinnamon
    • 2 tablespoons salt
    • 1 tablespoon Cayenne pepper
    • 1 tablespoon Sriracha
    • 1/2 cup Blonde de Chambly beer from Unibroue
    • 4 garlic cloves, finely chopped
    • Merguez sausage casings (ask your butcher!)

    Preparation

    • Cut the lamb and fat in big cubes and finely grind using the smaller plate on the grinder. Very important to only grind meat once. Reserve in fridge.
    • In a pan at medium heat, add the fennel, coriander and cumin then grill for 2 minutes while stirring often. Pour in a blender, finely grind in a powder then place in a bowl.
    • Add the paprika, cinnamon, salt and Cayenne pepper in the bowl then stir. Pour the spice mix along with the rest of the ingredients with the lamb (except for the casings) then mix well with your hands for 5 minutes to combine flavours. Set aside in fridge for at least 2 hours, even better all night!
    • Fill your sausages, twist them and cut in between. Reserve in fridge until cooking time.
    • Preheat the bbq at maximum intensity then reduce intensity at medium. Place the merguez on the grill and cook for about 4 minutes on each sides. I strongly suggest using a spray water bottle to stop those flames from burning your sausages!
    icon/cookmode2svg Created with Sketch. COOK MODE

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    Our wine stewards suggest

    +- 15$ Castillo de Almansa Valcanto Monastrell

    Monastrell is better known under the name mourvèdre, a variety that gives spicy, colorful and solid wines. All you need to go well with some merguez...

    +- 30$ Azienda Agricola COS Frappato 2014

    Here, were are pairing with opposition with this wine from an awesome Sicilian house that everyone wants. It's good, flavorful and almost too easy to drink. Serve chilled to calm the fire of these homemade merguez!

    Brown ale, Pit Caribou

    The lamb and the Maghrebian spices in it will make a great match with the toasted hazelnuts and sesame notes of this brown ale from Gaspésie. Barbecuing will enhance the harmony with the roasted taste of both products.

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    fermer la fiche

    Homemade lamb merguez

    • Preparation : 2h45 min
    • Cooking : 8 min
    • Servings : 6

    Ingredients

    • 3 lbs lamb shoulder
    • 1 lb lamb or pork fat
    • 2 tablespoons fennel seeds
    • 2 tablespoons coriander seeds
    • 2 tablespoons cumin seeds
    • 3 tablespoons paprika
    • 2 tablespoons ground cinnamon
    • 2 tablespoons salt
    • 1 tablespoon Cayenne pepper
    • 1 tablespoon Sriracha
    • 1/2 cup Blonde de Chambly beer from Unibroue
    • 4 garlic cloves, finely chopped
    • Merguez sausage casings (ask your butcher!)

    Preparation

    • Cut the lamb and fat in big cubes and finely grind using the smaller plate on the grinder. Very important to only grind meat once. Reserve in fridge.
    • In a pan at medium heat, add the fennel, coriander and cumin then grill for 2 minutes while stirring often. Pour in a blender, finely grind in a powder then place in a bowl.
    • Add the paprika, cinnamon, salt and Cayenne pepper in the bowl then stir. Pour the spice mix along with the rest of the ingredients with the lamb (except for the casings) then mix well with your hands for 5 minutes to combine flavours. Set aside in fridge for at least 2 hours, even better all night!
    • Fill your sausages, twist them and cut in between. Reserve in fridge until cooking time.
    • Preheat the bbq at maximum intensity then reduce intensity at medium. Place the merguez on the grill and cook for about 4 minutes on each sides. I strongly suggest using a spray water bottle to stop those flames from burning your sausages!

    Innkeeper, drinks!

    +- 15$ Castillo de Almansa Valcanto Monastrell

    Monastrell is better known under the name mourvèdre, a variety that gives spicy, colorful and solid wines. All you need to go well with some merguez...

    +- 30$ Azienda Agricola COS Frappato 2014

    Here, were are pairing with opposition with this wine from an awesome Sicilian house that everyone wants. It's good, flavorful and almost too easy to drink. Serve chilled to calm the fire of these homemade merguez!

    Brown ale, Pit Caribou

    The lamb and the Maghrebian spices in it will make a great match with the toasted hazelnuts and sesame notes of this brown ale from Gaspésie. Barbecuing will enhance the harmony with the roasted taste of both products.

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