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Spiced Lamb Sausages

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  • 1 lb. trimmed lamb shoulder, cut into 1″ cubes, or 1 lb. ground lamb
  • 3 cloves garlic, finely chopped 1 tbsp. harissa
  • 1 tbsp. minced flat-leaf parsley
  • 1 tsp. paprika
  • 1⁄2 tsp. ground coriander
  • 1⁄2 tsp. ground cumin
  • 1⁄4 tsp. ground fennel seed
  • Kosher salt and freshly ground black pepper, to taste
  • 4 tbsp. extra-virgin olive oil
  • 1⁄2 cup yogurt
  • 8 leaves basil, roughly chopped
  • Chopped tomatoes, red onions, and cucumbers, for serving
  • Flat bread, for serving
Servings: 4

  1. Put lamb into the bowl of a food processor fitted with the chopping blade and transfer to freezer to let chill for 30 minutes. Add 2 cloves garlic, harissa, parsley, paprika, coriander, cumin, fennel, salt, and pepper to the bowl; process until lamb is coarsely chopped and mixed with spices, about 15 seconds. (If using ground lamb, just mix lamb with other ingredients in a large bowl.) Divide lamb mixture into 8 portions and form the portions into 3″-wide patties. Heat 2 tbsp. oil in a 12″ cast-iron skillet over medium-high heat. Add lamb patties and cook, turning once until browned and still slightly pink, about 6-8 minutes. Transfer merguez to paper towels; set aside.
  2. Meanwhile, stir together remaining garlic and oil, yogurt, and basil in a small bowl to make a sauce; season with salt and pepper. Serve merguez on a platter with sauce, chopped vegetables, and flat bread.

Estimated Nutrient Breakdown:

Calories: 2,002.99
Weight: 792.64g
Total Fat: 162.90g
Saturated Fat: 53.00g
Trans-Fat: 0.00g
Monounsaturated Fat: 85.52g
Polyunsaturated Fat: 14.71g
Protein: 88.92g

Cholesterol: 342.51g
Sodium: 1,837.14g
Calcium: 326.18g
Magnesium: 157.12g
Potassium: 1,597.52g
Iron: 12.14g
Zink: 20.23g
Phosphorus: 993.58

Vit A: 120.23
Vit B1: 0.99
Vit B2: 1.45
Vit B3: 29.40
Vit B6: 0.93
Vit B12: 11.93
Vit D: 0.58
Vit E: 0.58
Vit K1: 146.33


Health Notes: Peanut-Free,Tree-Nut-Free,Alcohol-Free,Immuno-Supportive,
Notes: These recipes are elegant!

Author: Saveur
Tags: Wild Food Box

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