Lamb Merguez Sausage Patties recipe

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Ingredients

1 teaspoon salt
¼ teaspoon fennel seeds
1 teaspoon ground cumin
½ teaspoon ground cinnamon
½ teaspoon ground coriander
¼ teaspoon ground turmeric
3 cloves garlic, peeled
2 tablespoons harissa, or to taste (see Ingredient note)
1 tablespoon tomato paste
1 pound lean ground lamb
1 tablespoon olive oil

Nutrition Info

267.7 calories
carbohydrate: 2.8 g
cholesterol: 75.9 mg
fat: 19.2 g
fiber: 0.6 g
protein: 19.9 g
saturatedFat: 6.8 g
servingSize: -
sodium: 718.4 mg
sugar: 0.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. Combine ground lamb and the spice paste together with a fork in a large bowl. Cover and refrigerate overnight.

  3. 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.

Recipe Yield

4 patties

Recipe Note

Merguez sausage is not commonly stocked at the grocery store, so I decided to come up with an easy home version.

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