SPICY LAMB SAUSAGE RECIPES

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SPICY LAMB SAUSAGE WITH GRILLED ONIONS AND ZUCCHINI RECIPE ...



Spicy Lamb Sausage With Grilled Onions and Zucchini Recipe ... image

This is modeled after North African merguez, which is sometimes served as part of an elaborate couscous meal, but good on a bun, too. For its deep rust-red color, merguez relies on lots of dried sweet red pepper (paprika) and a goodly amount of hot red pepper (cayenne). Garlic, cumin and coriander are strong supporting players.

Provided by David Tanis

Total Time 1 hours

Yield 24 (2-ounce) sausages, 6 to 8 servings

Number Of Ingredients 29

3 pounds ground lamb, or a mixture of half lamb and half beef or veal
2 teaspoons toasted cumin seeds
2 teaspoons toasted coriander seeds
1 teaspoon black peppercorns
6 allspice berries
2 teaspoons salt, more as needed
1/2 teaspoon cayenne
Pinch cinnamon
4 tablespoons mild paprika
8 large garlic cloves, smashed to a paste
1/2 teaspoon toasted cumin seeds
1/2 teaspoon toasted coriander seeds
1/2 teaspoon toasted caraway seeds
1 teaspoon paprika
Cayenne, to taste
2 garlic cloves, smashed to a paste
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1/4 teaspoon salt
4 tablespoons olive oil
2 sweet onions, such as Vidalia, in 1/2-inch crosswise slices
Olive oil
Salt and pepper
4 medium zucchini, in 1/2-inch lengthwise slices
2 heads bibb or other lettuce, washed
3 or 4 large ripe tomatoes, cut in wedges
2 tablespoons roughly chopped cilantro
2 tablespoons roughly chopped mint
Pita breads, optional

Steps:

  • To make the sausage, put ground lamb in a mixing bowl. Using a spice mill or mortar and pestle, grind cumin, coriander, black pepper and allspice. Add to lamb, along with salt, cayenne, cinnamon, paprika and garlic. Mix well with hands to incorporate. Fry a little piece of the mixture in a small skillet. Taste for seasoning and adjust salt if necessary. Mix again and refrigerate at least 2 hours or, preferably, overnight. Form mixture into 24 two-ounce patties.
  • To make the vinaigrette, grind cumin, coriander and caraway. Combine with paprika and a good pinch of cayenne in a small bowl. Add garlic, vinegar, lemon juice and salt. Whisk in olive oil.
  • Light a charcoal grill or use a grill pan. The heat should be moderate. Grill sausages, in batches if necessary, for about 2 minutes per side, until just done. Keep warm. Paint onion slices with a little olive oil, season with salt and pepper, and grill until softened slightly, about 2 minutes per side. Repeat with zucchini. Keep at room temperature.
  • Line a large platter with lettuce leaves and pile sausages in the middle. Arrange onions and zucchini around the platter. Salt the tomatoes and distribute. Whisk the vinaigrette, then drizzle over everything. Sprinkle with cilantro and mint, and serve with warm pita breads, if desired.

BARILLA® RIGATONI WITH SPICY LAMB SAUSAGE RAGU | BARILLA



Barilla® Rigatoni with Spicy Lamb Sausage Ragu | Barilla image

Looking for an authentic Italian recipe? Try Barilla's step-by-step recipe for Barilla® Rigatoni with Spicy Lamb Sausage Ragu for a delicious meal!

Provided by Barilla

Prep Time 00:10

Cook Time 00:40

Yield 8

Number Of Ingredients 11

1 box Barilla® Rigatoni
4 tablespoons Extra Virgin Olive Oil
1/2 Large Onion, Diced
2 cloves Garlic, Sliced Thin
1 1/2 tablespoons Fresh Thyme, Chopped (May Substitute ½ Tablespoon Dried Thyme)
1/2 Medium Carrot, Finely Shredded
28-ounces Peeled Whole Tomatoes, Canned, Crushed, Reserve Liquid
2 tablespoons Kosher Salt
1 pound Spicy Lamb Sausage, Cut Into 1/2-Inch Pieces
16 leaves Mint
1/4 pound Romano Cheese, Freshly Grated

Steps:

  • Tomato Sauce: HEAT olive oil in a 3-quart saucepan over medium heat.
  • Add onion and garlic; cook until soft and light golden brown, 8 to 10 minutes.
  • Add thyme and carrots; cook 5 minutes more, until carrot is quite soft. Add tomatoes with their juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt to taste.
  • Add tomato sauce to a medium saucepan and bring to a boil. Add sausage to the sauce and reduce the heat to a simmer. Cook for 1 hour, skimming off the fat as it is rendered from the meat.
  • Remove sauce from the heat, cool briefly, and then pulse it in a food processor until smooth. Transfer to a 12-inch sauté pan and keep warm.
  • Bring 6 quarts of water to a boil and add 2 tablespoons of salt (optional). Cook Rigatoni according to package directions.
  • Drain Rigatoni and add to the pan with the sauce. Toss gently over high heat for 1 minute.
  • Add mint leaves, toss 1 minute more. Divide evenly among warmed dinner plates. Grate Pecorino Romano cheese over each plate and serve immediately.

HOMEMADE GRILLED MOROCCAN SPICY LAMB MERGUEZ SAUSAGE …
Jul 01, 2014 · Place cumin, coriander, and fennel seeds in a cast iron skillet over medium heat and toast until fragrant, about 2 minutes. Transfer to a spice grinder and grind into a fine powder. Transfer spice mixture to a small bowl and mix in paprika, salt, and cayenne. Place lamb and fat in a large bowl. Add in spice mixture, garlic, and harissa.
From meatwave.com
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SPICY LAMB SAUSAGE MERGUEZ RECIPES
Steps: To make the sausage, put ground lamb in a mixing bowl. Using a spice mill or mortar and pestle, grind cumin, coriander, black pepper and allspice. Add to lamb, along with salt, cayenne, cinnamon, paprika and garlic. Mix well with hands to incorporate. Fry a …
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SPICY AMERICAN LAMB MERGUEZ SAUSAGE WITH BUCATINI PASTA ...
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