Lamb Merguez Sausage Patties

Name: Lamb Merguez Sausage Patties
Total time: 500
Yield: 4
Ingredients: 1 teaspoon salt; 0.25 teaspoon fennel seeds; 1 teaspoon ground cumin; 0.5 teaspoon ground cinnamon; 0.5 teaspoon ground coriander; 0.25 teaspoon ground turmeric; 3 cloves garlic, peeled; 2 tablespoons harissa, or to taste (see Ingredient note); 1 tablespoon tomato paste; 1 pound lean ground lamb; 1 tablespoon olive oil

Recipe by John Mitzewich from allrecipes.com

8 Hr. 20 Mins.

Ingredients

4 servings

•

1 teaspoon salt
•

0.25 teaspoon fennel seeds
•

1 teaspoon ground cumin
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0.5 teaspoon ground cinnamon
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0.5 teaspoon ground coriander
•

0.25 teaspoon ground turmeric

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3 cloves garlic, peeled
•

2 tablespoons harissa, or to taste (see Ingredient note)
•

1 tablespoon tomato paste
•

1 pound lean ground lamb
•

1 tablespoon olive oil

Instructions

Combine salt and fennel seeds in a mortar and pestle and pound until fine. Stir cumin, cinnamon, coriander, turmeric, and garlic cloves into the salt mixture and continue grinding to form a thick paste. Stir in harissa sauce and tomato paste until combined.
Combine ground lamb and the spice paste together with a fork in a large bowl. Cover and refrigerate 8 hours to overnight.
Form sausage into patties. Heat olive oil in a large skillet over medium-high heat. Cook patties until no longer pink inside, 5 to 8 minutes per side, depending on the size of the patties.