{"id":23738,"date":"2011-06-15T06:20:35","date_gmt":"2011-06-15T12:20:35","guid":{"rendered":"https:\/\/www.healthygreenkitchen.com\/?p=23738"},"modified":"2023-03-08T17:14:14","modified_gmt":"2023-03-08T22:14:14","slug":"lamb-merguez-sausage","status":"publish","type":"post","link":"https:\/\/www.healthygreenkitchen.com\/lamb-merguez-sausage\/","title":{"rendered":"Lamb Merguez Sausage"},"content":{"rendered":"\n

I once had a bad experience with lamb. I don’t remember the particular occasion; I just know I’ve spent all the years since professing a strong dislike for any food involving this animal.<\/p>\n\n\n\n

For this month’s charcutepalooza challenge, we were asked to make pork link sausages. Since I’ve been feeling a little “porked out” (sorry Cathy and Kim!), I decided to confront my dislike of lamb and challenge myself to stuff the North African fresh lamb sausage known as merguez <\/strong>instead.<\/p>\n\n\n

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\"Lamb
Lapina Maria\/Shutterstock<\/figcaption><\/figure><\/div>\n\n\n

Last month’s homemade breakfast sausage patties<\/a> turned out to be super easy to make. I was pretty sure I wasn’t going to have such a smooth experience getting this merguez sausage into casings all by myself, though, so I decided to persuade fellow local charcutepaloozer’s Julia<\/a> and Peter<\/a> to stuff sausages with me.<\/p>\n\n\n\n

Because making sausage is social. And because charcutepalooza rocks<\/a>.<\/p>\n\n\n\n

We planned the get-together quite spontaneously, so I ran out right away to buy lamb from the grass-fed meat market in my town. I was pretty taken aback by the price ($17\/pound) but decided to go for it anyway. <\/p>\n\n\n\n

I ground up my lamb and mixed in the spices the next morning before heading out to Peter’s; you’ll find the lamb merguez recipe (which it turns out I loved) at the end of this post.<\/p>\n\n\n

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Peter “dealing with” the sausage casings:<\/p>\n\n\n

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\"casings-for-sausage\"<\/figure><\/div>\n\n\n

Peter and Julia making the first batch of sausage:<\/p>\n\n\n

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\"how-to-stuff-sausages\"<\/figure><\/div>\n\n\n

Notice the sausages and ham hanging from the ceiling…told you Peter was awesome:<\/p>\n\n\n

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\"Peter-Barnett-stuffing-sausage\"<\/figure><\/div>\n\n\n

Julia contemplating her sausage:<\/p>\n\n\n

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\"making-homemade-sausage\"<\/figure><\/div>\n\n\n

More sausage contemplation:<\/p>\n\n\n

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\"\"<\/figure><\/div>\n\n\n

Peter twisting his sausage into links:<\/p>\n\n\n

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\"sausage=links-homemade\"<\/figure><\/div>\n\n\n

Some of our days’ work:<\/p>\n\n\n

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\"homemade-sausage-links\"<\/figure><\/div>\n\n\n

Sorry there aren’t any photos of me stuffing my links, but here they are all done:<\/p>\n\n\n

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\"homemade-merguez-links\"<\/figure><\/div>\n\n\n

I served my merguez grilled, alongside a salad of homegrown lettuce, parsley, cilantro, and sliced grilled peaches. I mixed up some harissa with yogurt and olive oil to use as a salad dressing\/dipping sauce for the merguez. I no longer dislike lamb, and will be making these sausages again, for sure.<\/p>\n\n\n

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\"homemade-merguez\"<\/figure><\/div>\n\n
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\"Lamb<\/div>\n\t
<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t
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4.30<\/span> from 10<\/span> votes<\/div><\/div>\n<\/div>\n

Lamb Merguez Sausage<\/h2>\n
<\/div>\n
This Merguez Sausage recipe is relatively easy to make and it tastes so good that it renewed my appreciation of lamb. I like to serve my merguez grilled alongside a salad of homegrown lettuce, parsley, cilantro, and sliced grilled peaches. I also like to mix up some harissa chili pepper paste with yogurt and olive oil to use as a salad dressing\/dipping sauce for the merguez. Adapted from The New York Times<\/a>.<\/a><\/span><\/div>\n
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Prep Time<\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n
Course: <\/span>Main Course<\/span><\/div>
Cuisine: <\/span>North African<\/span><\/div><\/div>\n
Servings: <\/span>0<\/span><\/div>\n\n\n\n