Lamb Merguez Sausage Patties Recipe - Allrecipes.com
Lamb Merguez Sausage Patties Recipe
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Lamb Merguez Sausage Patties
See how to make a spicy, super-flavorful lamb burger. See more
  • READY IN 1+ days

Lamb Merguez Sausage Patties

Recipe by  

"Merguez sausage is not commonly stocked at the grocery store, so I decided to come up with an easy home version ."

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Ingredients Edit and Save

Original recipe makes 4 patties Change Servings
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  • PREP

    10 mins
  • COOK

    10 mins
  • READY IN

    1 day 20 mins

Directions

  1. Combine salt and fennel seeds in a mortar and pestle and pound until fine. Stir cumin, cinnamon, coriander, turmeric, and garlic cloves into the salt mixture and continue grinding to form a thick paste. Stir in harissa sauce and tomato paste until combined.
  2. Combine ground lamb and the spice paste together with a fork in a large bowl. Cover and refrigerate overnight.
  3. Form sausage into patties. Heat olive oil in a large skillet over medium-high heat. Cook patties until no longer pink inside, 5 to 8 minutes per side, depending on the size of the patties.
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Footnotes

  • Cook's Note:
  • To serve as burgers, top with sliced cucumbers, tomatoes, and crumbled feta in a toasted bun.
  • This recipe calls for 2 tablespoons of Chef's John's Harissa Sauce recipe.
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Reviews More Reviews

Jan 10, 2015

We didn't like the flavoring at all. I made it twice, first with lamb and them with a chicken/turkey/beef mix. Something in the spice mix that we just didn't care for.

 
Mar 25, 2015

I cannot thank you enough for creating and posting this recipe! My husband is from the South of France where they eat merguez frites and merguez sandwiches as frequently as we eat cheeseburgers. He made merguez for me once and now I'm hooked too! The only downside is that we have to go to this special import store to buy them and they are always frozen. I discovered your recipe and made merguez burgers for his birthday. This recipe is outstanding!!! The burgers taste like perfectly prepared merguez - super flavorful, juicy, and a little spicy! I'm making them again tonight, because we just can't get enough of them. Thank you again! I wish I could give you 10 stars!

 

5 Ratings

Mar 09, 2015

I was looking for a recipe for lamb to hide some of the lamb flavor and this worked very well, but had to change it for what I had in my kitchen. I made it with out the turmeric and Harisa sauce, and used a spice grinder to grind my fennel and coriander seeds. Since I didn't have the Harisa sauce and not likely to find it in my area I looked it up online and found it was some of the same spices we were already using and chili pepper seeds along with red bell peppers. I substituted a tablespoon of Cajun Spice for the hot spice and it worked well for us. We tested two different recipes to decide what to do with 22 pounds of ground lamb and mixed the two recipes, so it all went into the freezer as sausage.

 

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Nutrition

  • Calories
  • 280 kcal
  • 14%
  • Carbohydrates
  • 6.5 g
  • 2%
  • Cholesterol
  • 76 mg
  • 25%
  • Fat
  • 19 g
  • 29%
  • Fiber
  • 0.6 g
  • 3%
  • Protein
  • 19.9 g
  • 40%
  • Sodium
  • 743 mg
  • 30%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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