BCL - Lamb Merguez Sausage Patties Best Dishes

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Lamb Merguez Sausage Patties

"Merguez sausage isn't generally stocked on the grocery store, so I determined to come up with an easy domestic version ."

Ingredients :

• 1 teaspoon salt
• 1/four teaspoon fennel seeds
• 1 teaspoon floor cumin
• half of teaspoon ground cinnamon
• half teaspoon floor coriander
• 1/4 teaspoon ground turmeric
• three cloves garlic, peeled
• 2 tablespoons harissa, or to flavor (see Ingredient note)
• 1 tablespoon tomato paste
• 1 pound lean ground lamb
• 1 tablespoon olive oil

Instructions :

Prep : 10M	Cook : 4M	Ready in : P1D

• Combine salt and fennel seeds in a mortar and pestle and pound until excellent. Stir cumin, cinnamon, coriander, turmeric, and garlic cloves into the salt aggregate and hold grinding to shape a thick paste. Stir in harissa sauce and tomato paste till combined.
• Combine floor lamb and the spice paste together with a fork in a big bowl. Cover and refrigerate overnight.
• Form sausage into patties. Heat olive oil in a large skillet over medium-high warmth. Cook patties till now not red internal, 5 to eight minutes according to facet, depending on the dimensions of the patties.

Notes :

• To function burgers, pinnacle 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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