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.
About 1 pound of sausages
Preparation
- 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.
- 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.
- 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.
Dining and Cooking