Homemade Merguez Sausage

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

• 1/2 teaspoon cumin
• 1/2 teaspoon coriander seed
• 1/2 teaspoon fennel seed
• 1 teaspoon paprika
• 1/2-1 teaspoon cayenne pepper
• 1 lb ground lamb
• 2 -4 tablespoons fresh cilantro, finely chopped
• 2 garlic cloves, minced
• 1 1/2 teaspoons kosher salt

Recipe

• 1 in a cast-iron skillet over low heat, toast cumin, coriander seeds and fennel seeds until fragrant, 1 to 2 minutes. transfer warm spices to a spice grinder or use a mortar and pestle to pound them until fine. combine with the paprika and cayenne pepper; set aside.
• 2 in the bowl mix together the ground lamb with the spices, cilantro and salt. pinch off a little of the mixture, form into a patty and brush with olive oil. fry in a hot skillet to check the seasonings. adjust the seasonings, if necessary.
• 3 form sausages into patties to cook immediately or for storing in the refrigerator or freezer.
• 4 note: 1. chill for up to 5 days, freeze for up to 3 months or use immediately. 2. brush sausages with olive oil and fry, grill or broil until browned and cooked through.