Ingredients for North African Lamb Sausages Merguez
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How to Make North African Lamb Sausages Merguez
- In a large bowl, gently combine 1 lb ground lamb, 1 tsp salt, 1 tbsp ground cumin, 1 tsp black pepper, 2 tbsp paprika, 1 tsp cayenne pepper (or to taste), 1/2 tsp ground cinnamon, 1/4 cup pomegranate juice, 2 cloves garlic (minced), 1 tbsp grated ginger, and 1 tsp dried thyme.
- Thoroughly mix all ingredients until evenly distributed throughout the lamb.
- If using lamb casings, carefully stuff the lamb mixture into the casings, leaving some space at the end to tie off. Alternatively, form the mixture into sausage shapes without casings.
- Preheat your grill, skillet, or oven to medium-high heat.
- Grill sausages for 8-10 minutes, turning occasionally, until browned and cooked through. Alternatively, pan-fry in a little olive oil for 8-10 minutes or bake in a preheated oven at 375°F (190°C) for 15-20 minutes.
- Serve immediately and enjoy the delicious flavors of North Africa!
Nutrition Information (Approximate per serving)
Sodium
108 g
Sugar
25g
Fat
233g
Carbs
5g
