Merguez Sausage Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 lbs: Ground lamb,
1 tsp: Paprika,
1/2 tsp: Dried hot red pepper flakes, crushed
1 tbsp: Olive oil,
Salt to taste,
1/4 tsp: Ground black pepper,
1 tsp: Ground cumin,
2 tsp: Finely minced garlic,
1 tbsp: Corn oil,
Directions:
1. Put the lamb in a mixing bowl and add the ingredients up to and
including the minced garlic. Blend the mixture thoroughly by hand. To
test the sausage for seasoning, shape a small portion into a patty.
Cook the patty in a lightly-oiled skillet and season to taste.
2. Shape the mixture into eight equal balls, then flatten each into a
patty.
3. Heat the oil in a heavy skillet and add the patties. You may do
this in two batches, depending on the skillet size. Cook the patties
for 8 minutes, turning when necessary. Drain on paper towels.
Chicago Tribune, April 21, 1985
Source from luhu.jp
including the minced garlic. Blend the mixture thoroughly by hand. To
test the sausage for seasoning, shape a small portion into a patty.
Cook the patty in a lightly-oiled skillet and season to taste.
2. Shape the mixture into eight equal balls, then flatten each into a
patty.
3. Heat the oil in a heavy skillet and add the patties. You may do
this in two batches, depending on the skillet size. Cook the patties
for 8 minutes, turning when necessary. Drain on paper towels.
Chicago Tribune, April 21, 1985
Source from luhu.jp