After using Merguez sausage in this beautiful stuffed acorn squash recipe last year, I got a bunch of emails saying, “I can’t find thatanywhere! Can you show us how to make it?!” I generally ignore those, since it’susually just people not looking hard enough (I’m looking at you, Mr. “I can’tfind Panko”). However, in this case, I realized that Merguez is notcommonly stocked at the grocery store, so I decided to come up with an easyhome version. I didn’t bother with the casing, as these were originally goingto be breakfast patties, but as I mention in the video, I was seduced by abrioche roll, and ended up going full burger. Happily, it made for a verymemorable lunch.
If you do happen to give this Merguez recipe a try, I hopeyou make a double batch and not only experience the amazing burger it produces,but also use it in/on a number of things. It is wonderful in beans,frittatas, pastas, soups, and especially crumbled on pizza or flatbread. I really hope you give it atry soon. Enjoy!
Ingredients for Four (4 oz) Patties:1 pound ground lamb (rec., 85% lean, 15% fat)1 tsp salt 1 tsp cumin1/2 tsp cinnamon1/2 tsp coriander 1/4 tsp fennel seed
1/4 tsp turmeric 3 cloves garlic2 tbsp Harissa (a spice red pepper paste), we did a version here. I didn’t add cayenne since my Harissa was very spicy, but feel free.1 tbsp tomato paste*Note: To check seasoning, fry a small piece and check for salt and heat.
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