Spiced Lamb Sausages

Spiced Lamb Sausages
North African–style lamb sausages are served on a platter with a cool yogurt sauce, chopped vegetables, and flat bread. See the recipe for Spiced Lamb Sausages »André Baranowski

Chilling the meat before chopping it is the best way to achieve the semicoarse texture that is a signature of these North African-style sausages. This version is made without casings.

Spiced Lamb Sausages
Chilling the meat before chopping it is the best way to achieve the semicoarse texture that is a signature of these North African–style sausages.
Yield: serves 4

Ingredients

  • 1 lb. trimmed lamb shoulder, cut into 1" cubes, or 1 lb. ground lamb
  • 3 cloves garlic, finely chopped
  • 1 tbsp. harissa
  • 1 tbsp. minced flat-leaf parsley
  • 1 tsp. paprika
  • 12 tsp. ground coriander
  • 12 tsp. ground cumin
  • 14 tsp. ground fennel seed
  • Kosher salt and freshly ground black pepper, to taste
  • 4 tbsp. extra-virgin olive oil
  • 12 cup yogurt
  • 8 leaves basil, roughly chopped
  • Chopped tomatoes, red onions, and cucumbers, for serving
  • Flat bread, for serving

Instructions

  1. Put lamb into the bowl of a food processor fitted with the chopping blade and transfer to freezer to let chill for 30 minutes. Add 2 cloves garlic, harissa, parsley, paprika, coriander, cumin, fennel, salt, and pepper to the bowl; process until lamb is coarsely chopped and mixed with spices, about 15 seconds. (If using ground lamb, just mix lamb with other ingredients in a large bowl.) Divide lamb mixture into 8 portions and form the portions into 3"-wide patties. Heat 2 tbsp. oil in a 12" cast-iron skillet over medium-high heat. Add lamb patties and cook, turning once until browned and still slightly pink, about 6-8 minutes. Transfer merguez to paper towels; set aside.
  2. Meanwhile, stir together remaining garlic and oil, yogurt, and basil in a small bowl to make a sauce; season with salt and pepper. Serve merguez on a platter with sauce, chopped vegetables, and flat bread.