Cookies Preferences
I adore this stuff and happily use it as a substitute for pork sausage as my husband doesn't eat pork...and frankly for animal welfare issues that swarm around my head, I'm trying to not eat it either anymore. I make 2kg of this at a time and divvy it up into 500g freezer bags. Then I can just pluck a bag out of the freezer as necessary for a whole variety of recipes, whether it's my shishbarak or my lamb dumplings or a quick pasta with broccolini and pistachios or simple patties to accompany a bunch of veggies. Try making some and you'll see how versitile and delicious it can be!
1kg minced lamb
1/4 cup shaata or harissa
3 tablespoons tomato paste
6 cloves garlic, finely chopped
1 inch of ginger grated on a microplane
1 teaspoon salt
1 1/2 teaspoons of spice mixture (recipe below)
Merguez Spice Mix
1 tablespoon coriander seeds
1 tablespoon cumin seeds
1 tablespoon aniseed
1/2 teaspoon cinnamon
1/2 teaspoon turmeric
1/4 teaspoon cayenne pepper
First make your spice mix by toasting the coriander, cumin, and anis seeds in a small frying pan over medium heat. When they start to become fragrant remove them from the heat and either bash them in a mortar and pestle or grind them up in a coffee grinder. Now add the ground spices to the remaining ingredients and stir.
Place all of the sausage ingredients into the bowl of your mixer that's been fitted with the paddle attachment. Mix it on low speed so everything is well incorporated. Now add a couple of tablespoons of ice water to the mixture so the meat becomes just slightly sticky. You probably need to add a couple more. Now your sausage is ready to be divided up and used as you like.
