Merguez (North African Lamb Sausage)
From the Matthew Amster-Burton collection
| Yield | 1 lb. |
Introduction
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.”
Ingredients
| 1 | lb. boneless lamb shoulder, not trimmed of fat, cut into 1-inch cubes | |
| 1½ | 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 |
Steps
- Combine all ingredients except the wine and water and stir well.
- 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.
- 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.