lamb sausage in pita

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Merguez (North African Lamb Sausage)

From the collection
Yield 1 lb.


This recipe was adapted from Charcuterie, by Michael Ruhlman and Brian Polcyn. Read more about homemade sausage in Matthew Amster-Burton’s column “Patty cake.”


1 lb. boneless lamb shoulder, not trimmed of fat, cut into 1-inch cubes
tsp. kosher salt
½ tsp. sugar
½ tsp. crushed red pepper flakes
2 tsp. minced garlic
½ cup diced roasted red peppers (jarred are fine)
½ tsp. ground black pepper
2 tsp. smoked paprika
2 tsp. minced fresh sage
1 Tbsp. dry red wine
1 Tbsp. water


  1. Combine all ingredients except the wine and water and stir well.
  2. Grind the mixture through the small plate of a meat grinder into a cold bowl. Add the wine and water and stir well to distribute, until the sausage looks sticky rather than loose.
  3. Sauté a small patty and taste for seasonings, and add additional salt, pepper, sage, or paprika as necessary. If freezing, do so immediately; otherwise keep in the refrigerator up to 24 hours.

This content is from the Matthew Amster-Burton collection.

There is 1 comment on this item
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100% recommend this recipe
1. by bobdob on Aug 21, 2008 at 9:54 PM PDT

I just got the meat grinder attachment for my kitchenaid and this seemed like the recipe to kick off my foray in charcuterie. This sausage is delicious! Spicy, lean and complex, it went great on a pita with mesclun. I used a lamb shank which was very sinewy and a little frustrating with the grinder. I subbed harissa paste for the paprika.

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