Homemade Merguez

Ingredients

• ½ teaspoon cumin seeds
• ½ teaspoon coriander seeds
• ½ teaspoon fennel seeds
• 1 pound ground lamb
• 2 tablespoons fresh cilantro, finely chopped; more for serving
• 2 garlic cloves, minced
• 1 ½ teaspoons kosher salt
• 1 teaspoon paprika
• ½ teaspoon cayenne pepper, or to taste
• Olive oil, for cooking
• Harissa, for serving (optional)

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    322 calories; 29 grams fat; 9 grams saturated fat; 15 grams monounsaturated fat; 2 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 12 grams protein; 55 milligrams cholesterol; 443 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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About 1 pound of sausages

Preparation

1. In a small skillet over medium-low heat, toast cumin, coriander and fennel seeds until fragrant, 1 to 2 minutes. Transfer warm spices to a spice grinder and grind well, or use a mortar and pestle and pound seeds.
2. In a large bowl, combine all ingredients and mix well. Form lamb mixture into desired shape (1-inch-thick by 5-inch-long cigars make nice merguez, but fatter cylinders or patties will also work). Chill for up to 5 days, freeze for up to 3 months, or use immediately.
3. Brush sausages with oil and grill or broil them until browned and cooked through. Or fry them in a little oil until well browned all over. Serve with more cilantro and harissa on the side, if desired.