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Eat This Word: Merguez

Priyanka Anand

Priyanka Anand

June 01, 2016


WHAT? Lamb links. Merguez sausage originates with the Bedouin population of North Africa. Since Islamic culture prohibits eating pork, merguez is usually made with lamb, although it can be made with beef or veal. Making homemade merguez requires a bit of work and a specific set of spices—the most important being harissa, a Tunisian chile sauce containing a mixture of hot peppers. But if you’re up to the challenge, you can make homemade merguez in just three steps: first, season the lamb with pre-toasted spices and mix with lamb fat. Then run the mixture through a meat grinder to achieve the desired texture and flavor of the merguez. Lastly, stuff the meat into its casings so that the links are thin and about four inches long. Merguez can be fried, grilled, or broiled, depending on your preference. In Africa, this protein-packed treat is usually grilled and paired with couscous or mixed into a tagine; and in France, merguez is typically stuffed onto a baguette and topped with mustard or mayonnaise and French fries. However, this sausage’s versatility lends itself to any chef’s creative fancy. From stews to meatballs to lamb burgers, merguez adds a unique flavor and spicy kick to any dish in a lamb lover’s repertoire. 

WHERE? Lambs and Clams at the Beard House

WHEN? Wednesday, June 1, 2016

HOW? Coal-Grilled Georgia White Shrimp with Merguez, Creamed Corn, and Basil–Ginger Emulsion