Merguez
- 1⁄2 pound lean ground beef
- 1⁄2 pound ground lamb
- 1 teaspoon salt
- 1⁄4 teaspoon freshly ground black pepper
- Pinch of cayenne pepper
- Pinch of crushed red pepper flakes
- 1 garlic clove, peeled and finely minced
- 1 teaspoon ground cumin
- 1 tablespoon tomato paste
- 1 tablespoon harissa (optional, a spicy Tunisian condiment)
- 1⁄2 cup water, or as much as needed
Instructions:
This spicy sausage originated in North Africa but is also popular in France. Shaped into small patties, merguez makes a good appetizer or can be part of a meze platter. For a meal, serve this with couscous, pita wedges, and a crisp green salad or stuff them into pita bread halves topped with cucumbers, scallions, lettuce, and plain yogurt or Mint Yogurt.
- Combine all the ingredients in a stand mixer with a paddle or with your hands. Add more or less water to get a consistency you can easily form into patties.
- Form the meat into small patties, about 2 inches in diameter.
- Heat a cast iron skillet or heavy sauté pan over medium heat. Cook the patties in batches until done, about 5 minutes on each side. Serve warm.