Algerian Lamb Sausage Merguez

Ingredients

  • 2 lbs
  • boneless lamb, cut into 2 inch pieces
  • 2 lbs
  • boneless lamb, cut into 2 inch pieces
  • 4 ounces
  • lamb, fat attached to the lamb kidney
  • 4 ounces
  • + 47 more ingredients
    • lamb, fat attached to the lamb kidney
    • 2 heads
    • garlic, about 12 cloves, peeled
    • 2 heads
    • garlic, about 12 cloves, peeled
    • 1 teaspoon
    • salt
    • (to taste)
    • 1 teaspoon
    • salt
    • (to taste)
    • 1 teaspoon
    • black pepper
    • 1 teaspoon
    • black pepper
    • 1 tablespoon
    • ground cumin
    • 1 tablespoon
    • ground cumin
    • 1 tablespoon
    • ground coriander
    • 1 tablespoon
    • ground coriander
    • 1 tablespoon
    • sumac
    • 1 tablespoon
    • sumac
    • 1 tablespoon
    • red
    • hot chili powder
    • 1 tablespoon
    • red
    • hot chili powder
    • 2 tablespoons
    • sweet paprika
    • 2 tablespoons
    • sweet paprika
    • 1 cup
    • cold water
    • 1 cup
    • cold water
    • 1 small
    • lamb intestine
    • casing
    • 1 small
    • lamb intestine
    • casing

1 Grind the lamb, fat from the lamb kidney (do not add the kidney) and garlic with the medium size holes of the grinder, ¼ inch in diameter. Add all the remaining ingredients, including the water, but not the casing. Test the mixture at this stage by preparing a miniature patty and frying it in a...

View full recipe at SpringPad

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