A French Algerian sausage - around the same size as a chipolata (ie: small & slim). A dense meaty, but also very spicy sausage. Great with hand cut chips & Hot English Mustard. Three or four smallish sausages are enough for a meal, accompanied by aforementioned chips and a side salad. They pack a punch!!
Using a pestle & mortar, crush garlic with salt, add fennel, cayenne, harissa, sumac, paprika and pepper & grind to a paste.
Toss together the lamb, lamb fat and the spice paste. Cover the container tightly (either with plastic wrap or a tight fitting lid), refrigerate & leave overnight.
Using coarse grinding blade, process meat, then process again using the finest blade.
Put mixture through sausage extrusion, twist in lengths of about 10cm/4"
I've discovered that par-boiling sausages for around 10 minutes yields a much more tender sausage.
Bring a pan of water to a simmer, immerse sausages and allow to simmer for 10 - 12 minutes, depending on thickness.
Add 1 tblsp oil - preferably EVO - to a preheated frypan. Add sausages and allow them to colour/caramelise (they are cooked for all intents and purposes) so all you really need to do is get some colour on those skins so they don't look so anemic!
Many, many years ago there was a café/restaurant situated on the lower level of the Myer Centre in Brisbane, called Café le Hague. One of it's signature dishes - apart from proffertjes (small, wicked little pancakes dusted with oodles of icing sugar which were always flying out of the café at alarming speed) was their Merguez sausages. They had them hand made by James & Neal's Gourmet meats at Kenmore (according to one waitress) but when the café closed and James & Neal went their separate ways... merguez sausages disappeared from the Brisbane foodie scene. More's the pity.
The above recipe is an amalgamation of several recipes for Merguez I found online - using my recollections to bring together all those ingredients I fondly remember from those stunning little morsels at Café le Hague.
Husband reckons I got them 'spot on'!
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