Ingredients: Chilies, Cumin, Onion, Garlic, Toasted Coriander, Fennel, Black Pepper, Sea Salt
Merguez is a red, spicy mutton- or beef-based fresh sausage with origins in Moroccan cuisine. It is also enjoyed in the Middle East and Europe, having become particularly popular in France by the close of the twentieth century. It is heavily spiced, with cumin and chile peppers or Harissa, which lends the characteristic piquancy and red color, as well as other spices such as fennel, and garlic.
Our signature Merguez Rub combines Chilies, Cumin, Onion, Garlic, Toasted Coriander, Fennel, Black Pepper and Sea Salt
Merguez Meatballs with Minty Cucumber Sauce
Makes 4 to 6 servings
1 pound ground lamb or beef
1 large egg, lightly beaten
⅓ cup saltine crackers, crushed
2 Tablespoons shallot, finely chopped
1 clove garlic, minced
2½ Tablespoons Merguez Rub
1 teaspoon fresh ginger, grated
1 Tablespoon tomato paste
1 teaspoon Harissa Seasoning Blend
1 Tablespoon fresh parsley, chopped
3 Tablespoons fresh mint, chopped
1 Tablespoon fresh cilantro, chopped
3 Tablespoons balsamic red wine vinegar
¾ teaspoon sea salt
½ teaspoon black pepper
Preheat oven to 400°F. Line baking sheet with aluminum foil and lightly grease with olive oil. Combine meatball ingredients in large bowl, mixing thoroughly. Using ice cream scoop or wet hands, form golf-ball-sized meatballs; arrange on baking sheet. Roast for 20 minutes or until browned, sizzling and firm to the touch. Serve with cucumber sauce.
Minty Cucumber Sauce
Makes 1 cup
1 cup Greek yogurt
1/2 cup English cucumber, finely chopped
3 Tablespoons lemon juice
1/4 teaspoon sea salt
1/4 teaspoon ground cumin
4 Tablespoons fresh mint, chopped
Combine ingredients in small mixing bowl; stir well.
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If you are unhappy for any reason, please contact me (Marty) at 702-370-0035. Since most of our items are classified as food items, we can only do returns if we mistakenly sent the wrong item.
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