These merguez patties are easy to make whether you use caul fat or not. They’re also good with a combination of lamb and pork, or with a pinch of dried mint, to taste.
- 2 lbs fatty ground lamb
- 1 Tbsp sea salt
- 1 Tbsp Aleppo pepper
- 2 Tbsp paprika
- Reshampatti or Cayenne to taste
- ½ Tbsp cinnamon, ground
- 1 tsp cumin, ground
- 4 cloves garlic, minced fine
- ¼ cup cilantro, chopped
- ½ lb caul fat (opt.)
*Caul fat or crépine, usually needs to be ordered from the butcher in advance. If you really want to get into sausage making, we recommend buying a lot of caul fat; it keeps in the freezer for a long time.
Place all ingredients, except caul fat, in a bowl. Mix well and work with your hands for 2 minutes.
Divide mixture into 12 more or less equal-sized patties. Unroll a sheet of caul fat on the counter. Slice into a square about 8 x 8 inches. Place a sausage patty it and wrap caul fat around it. Repeat for each sausage. Place the wrapped sausages on a tray and cover in plastic. Refrigerate 24 hours before cooking.
If you don’t have caul fat, make 12 to 15 patties and keep in the fridge for 24 hours.
Cook the merguez about 20 minutes in a large pan on medium heat or in and oven preheated to 350° F. Serve with mustard or finish cooking in a tomato sauce.
A variation of the Caillettes from The Spice Trekkers Cook at Home