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Merguez Moroccan sausages
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africanmeat View Drop Down
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Joined: 20 January 2012
Location: south africa
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Points: 910 		Post Options Post Options   Thanks (0) Thanks(0)   Quote africanmeat Quote  Post ReplyReply Direct Link To This Post Topic: Merguez Moroccan sausages
    Posted: 14 March 2012 at 08:58

some time ago i made merguez for the family and i want to share  it with you

1 kg brisket meat

1 cup fresh cilantro

1/2 cup sweet paprika

4 tbsp ground fennel seeds

4 tbsp ground cumin

2 tbsp ground coriander seeds

2 tbsp salt

2 tsp ground cinnamon

2 tsp cayenne pepper

1 ½ tsp black pepper

6 tsp harissa (i make my harissa )

i did it on a hot grill and served it with salad tahini and pita bread(home made)

 
Ahron
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TasunkaWitko View Drop Down
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Joined: 25 January 2010
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Points: 9389 		Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 14 March 2012 at 09:18
excellent, ahron! i am willing to bet that these had a very good flavour!
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Marissa View Drop Down
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Points: 160 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Marissa Quote  Post ReplyReply Direct Link To This Post Posted: 14 March 2012 at 10:36
Sounds interesting! I have found I really like a spicy sausage. I haven't tried any beef ones yet. We'll have to make some this summer!
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Points: 343 		Post Options Post Options   Thanks (0) Thanks(0)   Quote ChrisFlanders Quote  Post ReplyReply Direct Link To This Post Posted: 14 March 2012 at 10:55
Those look fabulous, Ahron. Sounds like they have a serious kick with lots of harissa in them! Have you ever made those with lamb?
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Points: 6362 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 14 March 2012 at 11:09
Photos are edible too ! Looks very tempting and tasty ...
 
Thanks for posting, it is on the list ...
 
Margaux Cintrano.  
 
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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africanmeat View Drop Down
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Points: 910 		Post Options Post Options   Thanks (0) Thanks(0)   Quote africanmeat Quote  Post ReplyReply Direct Link To This Post Posted: 14 March 2012 at 13:42
Originally posted by ChrisBelgium ChrisBelgium wrote:

Those look fabulous, Ahron. Sounds like they have a serious kick with lots of harissa in them! Have you ever made those with lamb?
 
Yes i do it with beef,lamb ,and a mix of both
Ahron
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Joined: 21 February 2012
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Points: 4945 		Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 14 March 2012 at 14:42
Those really look fabulous, Ahron.
 
I was under the impression that merguez only referred to the lamb sausage of Morocco. But that's one of the great things about forums like this; we never stop learning from each other.
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TasunkaWitko View Drop Down
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Joined: 25 January 2010
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Points: 9389 		Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 17 April 2012 at 11:32
i just realized that i have everything for this - including, at the moment, fresh cilantro. i do have some harissa (thanks, brook!) but for the amount specified, i may make my own.
 
I might mix all this up as a spice mixture or rub, then add it to the next good, lean montana ground beef that we get from some local ranchers ~ or maybe grind some venison....
 
in any case, this might be a great way to use a sausage maker that i have, that does breakfast-link-diameter sausages.
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Joined: 06 February 2010
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Points: 3454 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 18 April 2012 at 02:09
Great looking sausage Ahron....I'll be copying and pasting that recipe.
Those would be great at our Independence Day celebration. Thumbs Up

Thanks!
Go ahead...play with your food!
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