What To Serve With Lamb Merguez Sausage?

Sausage and baked beans are a hearty pairing that will always be successful.

Although baked beans may be found in a wide variety of cuisines, this one stands out because the merguez sausage and the robust barbecue flavor go well together.

Simply put, you’ll need beans, brown sugar, onions, bacon, peppers, and barbecue sauce.

Cook French-style

In France, where it is served similarly to how hot dogs are in the United States, merguez sausage has grown in popularity as a street dish. But the French gave the merguez sandwich their own special spin. A portion of French fries is placed directly on top of the grilled merguez, which is placed on a freshly baked baguette and spread with a liberal amount of mayonnaise or Dijon mustard. A tasty, albeit carb-heavy, sandwich is created by pairing salty fries with hot sausage.

Chef remark

A superb fresh lamb sausage with North African origins is the merguez. Harissa paste, which is hot and flavorful, is used to flavor it. It is now much more widely accessible and is sold at most neighborhood butcher shops and specialty stores. I utilized our version of Ras el Hanout, Marrakesh Sitar, and 100% lamb merguez to create a rich and luscious dish that was inspired by the cuisine of Morocco. This stew will fill your house with the fragrant spices of the Maghreb and is ideal for a rainy winter night.

How is lamb merguez sausage consumed?

WHAT? lamb burgers. North African Bedouins are the original producers of Merguez sausage. Merguez is typically cooked using lamb, though it can also be made with beef or veal, because Islamic culture forbids consuming pig. Homemade merguez involves some effort and a particular combination of seasonings, the most crucial of which is harissa, a fiery pepper sauce from Tunisia. However, if you’re ready for the task, making homemade merguez only requires three steps: Put pre-toasted spices on the meat first, then combine with lamb fat. To give the merguez the texture and taste you want, put the mixture through a meat grinder. Last but not least, insert the meat into the casings to form thin, four-inch links. Depending on your preference, you can cook meguez on the grill, in the oven, or when broiled. In France, merguez is frequently stuffed onto a baguette, topped with mustard or mayonnaise, and French fries. In Africa, this protein-rich delight is typically grilled and served with couscous or blended into a tagine. However, the adaptability of this sausage encourages any chef’s inventiveness. Any item in a lamb lover’s repertoire, including stews, meatballs, and lamb burgers, benefits from the distinct flavor and spicy kick of merguez.

What flavor does merguez sausage have?

It would be a shame if poor grilling technique rendered the sausage useless at this point because a lot of thought and effort have gone into it. It is better to slowly cook the links to 150 degrees Fahrenheit over indirect heat before browning the exterior over an open flame for the juiciest, tastiest results. There is no need for me to delve more into it since Kenji has an excellent piece all about it with the supporting scientific evidence.

I’ll admit that most of the time, I don’t use the recommended technique; instead, I frequently just grill my links over a medium-high heat. This approach seems appropriate for merguez because of their smaller size, which allows them to cook more quickly than larger links. Around the same time that the interior achieves the ideal temperature of 155degF, the exterior turns crisp and brown.

Although it was quite seldom, I did occasionally experience bursts and flare-ups as the fat exploded from the casing. I was rewarded with an amazing sausage that was juicy and delicate with the distinct flavor of lamb contrasted against an earthy spice blend that packed a nice bit of heat because the majority of the links grilled up fairly well.

There you have it, then. I originally intended to provide a brief explanation of how and why I come up with my sausage recipes, but even after transcribing what is likely the bare minimum of correct instruction, this post ended up being very lengthy. To make fantastic handmade sausage that may be as exciting to prepare as they are to eat, you only need to keep in mind a short list of crucial guidelines: use lots of fat, season well, keep it cold, and grill well. Don’t let this intimidate you, though.

Can merguez sausages be boiled?

In a frying pan, add some melted lard (pork fat). Although you can use various oils, I believe lard is the best. The trick is to cook food slowly and at a moderate temperature so that the sausage absorbs the heat evenly and browns neatly on all sides. The Sausages will turn to the side that needs to cook if you shake the frying pan occasionally. If you’re using a temperature probe, the center should be at 70 degrees Celsius.

Depending on the thickness, grill the skins for about 7 minutes per side on a low fire, or until they are golden. If you’re using a temperature probe, the center should be at 70 degrees Celsius.

When cooking for a large crowd, it may be preferable to blanch your sausages beforehand, but I personally don’t. Place on the grill, then partially seal the vents and secure the lid. Rotate and check frequently until browned. If you’re using a temperature probe, the center should be at 70 degrees Celsius.

Sausages should be boiled in cold, lightly salted water over low heat. Turn off the water once it begins to bubble and step away for two minutes. Even if you’re not a fantastic BBQ chef, this is a good technique to make sausages in advance because they usually turn out better.

Roasting these hot Lamb Merguez Sausages is ideal. Serve with plenty of pita bread to sop up the juices and a tomato sauce. suitable for two or more.

Where does merguez sausage come from?

The North African nations of Morocco, Algeria, Libya, and Tunisia are where the spicy lamb sausage known as “merguez” was first produced. It later gained popularity throughout the Mediterranean, the Middle East, and Western Europe.

How long is the shelf life of merguez sausage?

Toast the cumin, coriander, and fennel seeds for 1 to 2 minutes over low heat in a small skillet. Use a spice grinder to thoroughly ground warm spices, or a mortar and pestle to pound seeds.

All ingredients should be combined and well-mixed in a big bowl. Shape the lamb mixture whichever you choose (1-inch-thick by 5-inch-long cigars make nice merguez, but fatter cylinders or patties will also work). Use right away, refrigerate for up to 5 days, or freeze for up to 3 months.

Sausages should be brushed with oil before being grilled or broiler-cooked until browned and done. Or cook them till evenly browned in a little oil. If desired, serve with additional cilantro and harissa on the side.

Describe lamb merguez.

Uncooked lamb, beef, or a combination of the two are used to make the Merguez sausage, which is then wrapped in lamb intestine. In addition to other spices like sumac, fennel, and garlic, it is severely spiced with cumin and chili pepper, or harissa, which give it its distinctive piquancy and red color.

Typically, mezze is consumed grilled. Although it isn’t used in traditional Maghrebi couscous, it is frequently used in French Couscous royal. Additionally, it is consumed with french fries and in sandwiches.

What flavor does lamb merguez have?

Merguez has a fiery flavor, but it is subdued by the harissa’s lemony flavor and the spice blend’s subtle sweetness. Of course, lamb has a specific flavor that varies depending on whether it was raised on grass or on grains.

Do merguez sausages contain any gluten?

To make this extremely unique, award-winning sausage, we’ve blended our lamb or mutton (depending on what we have on hand) with locally sourced beef. These sausages don’t contain gluten.

How do you tell when a lamb sausage is done?

Although delicious, sausages can be challenging to prepare. With or without a meat thermometer, here’s how to determine when they are done.

Sausages are a genuine favorite with carnivores because they are hearty, pungent, and delicious. And for good reason: a single pack of sausages may affordably feed the entire family, and most respectable stores carry a variety of sausages.

How can you know when the sausages are finished cooking once you’ve removed them from the grocery bags and placed them on the hot skillet? (And anyway, what’s the issue with how well the meat is cooked?)

According to the Food Safety and Inspection Service of the USDA, sausages that are raw or undercooked may contain harmful germs that can make you ill. Sausages must be cooked to a minimum internal temperature that is particular to each type of meat in order to be considered safe to consume.

48 million Americans are ill from food-borne illnesses each year, according to the Centers for Disease Control and Prevention. Of these, 3,000 die and 128,000 are hospitalized.

Use a meat thermometer to determine when the sausages are finished cooking. To obtain an accurate reading, insert the probe’s tip into the end of the connection and wait a short while. For beef, pork, and lamb, the internal temperature of the sausage must reach 160°F (70°C), whereas for chicken, duck, geese, and game birds, it must reach 165°F (74°C).

You can use a meat thermometer without having to pierce the sausage casings. If you do, the meat’s fluids will lose their moisture, resulting in tough, dry sausages. The small opening on either side of the sausage where it was twisted into links is where the tip of the meat thermometer should be inserted.

(You won’t spend much money on a good instant-read meat thermometer, but you can take your cookery to new levels with it. If in doubt, look at my recommended meat thermometers.)

Nevertheless, not everyone reading this essay has a meat thermometer on hand, and some readers don’t have any plans to get one.

Turn the sausages over about every two minutes or so until they are evenly golden brown. Once one of the sausages has been removed from the heat, cut it in half crosswise towards the end. Firm, juicy, and taupe in color, it will indicate doneness. It will be tender to the touch, bleeding inside, and pink if it is undercooked.

The method described above can be used with pan-fried, grilled, and oven-roasted sausages. The universe of boiling bratwursts and other sausages is unique.

For example, let’s say you’re quickly frying the sausages so you can cut them up and add them to a stew. Cut a chunk the size of a quarter from one of the ends of one of them to see if it is finished.

As you intend to sandwich the sausages between hot dog buns, let’s assume that you will need to cut them into halves anyhow. No prizes for guessing which one to cut into halves to determine whether they are finished.

Is merguez considered processed meat?

Despite having little net carbs, Jack’s Gourmet Spicy Beef Merguez Sausage shouldn’t be consumed when on a ketogenic diet because it contains unhealthy components including dextrose and sodium nitrite.

Low-carb foods containing undesirable elements are frequently referred to as “dirty keto.” With dirty keto, you may still lose weight and enter ketosis, but over time, it may also cause health issues.

It is preferable to consume wholesome low-carb foods if you want to lose weight while following the keto diet. These include mackerel, broccoli, and olives as excellent examples.

Using this keto macros calculator, you may determine your ideal daily net carbohydrate allotment.

Is pork used in andouille sausage?

Despite some claims to the contrary, andouille is a type of smoked sausage that originated in France rather than Germany. The sausage is largely comprised of pork, with additional regionally-sourced ingredients. To produce the finished product, it is typically dried, smoked, then boiled or steam-cooked. Andouille is particularly well-liked in Creole and Cajun cuisine, where it is seasoned more intensely than in other styles. Important Cajun and Creole meals like jimbalaya and gumbo use it as one of their primary ingredients.