- Joined
- Jan 14, 2006
- Location
- At home on the range in Wyoming
I've had a leg of yearling lamb in the freezer since July and last week made it into sausage. The ratio was about 75% lamb and 25% pork, I winged the seasonings and amounts after looking at 5 North African sausage recipes. I was pretty lucky as I only had to adjust the cayenne after a test pattie. It's definitely a neat flavor, heat and sweet swimming around all the herbs. I liked the flavor of the dry ingredients so much I made another batch to use as a rub, I'm thinking on pork chops.
Lamb Merguez (Moroccan) Style Sausage
Amounts Ingredients Notes
3.5 pounds Ground lamb Coarse ground (3/16” plate)
1.5 pounds Ground pork butt Coarse ground
4 teaspoons Paprika The dry ingredients can be used as a rub
1 tablespoon Cumin
1/2 tablespoon Coriander
1/2 tablespoon Oregano
1-1/4 teaspoon Cinnamon
1/2 teaspoon Allspice
3 tablespoons Harissa North African spice blend
1 tablespoon Marjoram
1 tablespoon Cayenne
2 teaspoons Black Pepper
1T + 2t Kosher Salt (1 tablespoon + 2 teaspoons)
4 cloves Garlic Chopped fine
1/2 onion Onion Chopped fine
1/2 cup Parsley Chopped fine
2 tablespoons Olive Oil This adds moistness to the sausage
1-1/2 cup Ice Water Added as needed for consistency
Lamb Merguez (Moroccan) Style Sausage
Amounts Ingredients Notes
3.5 pounds Ground lamb Coarse ground (3/16” plate)
1.5 pounds Ground pork butt Coarse ground
4 teaspoons Paprika The dry ingredients can be used as a rub
1 tablespoon Cumin
1/2 tablespoon Coriander
1/2 tablespoon Oregano
1-1/4 teaspoon Cinnamon
1/2 teaspoon Allspice
3 tablespoons Harissa North African spice blend
1 tablespoon Marjoram
1 tablespoon Cayenne
2 teaspoons Black Pepper
1T + 2t Kosher Salt (1 tablespoon + 2 teaspoons)
4 cloves Garlic Chopped fine
1/2 onion Onion Chopped fine
1/2 cup Parsley Chopped fine
2 tablespoons Olive Oil This adds moistness to the sausage
1-1/2 cup Ice Water Added as needed for consistency