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Mamu Merguez Sausage

⩧ Yield: 4 – 6 servings
Mamu Merguez Sausage

INGREDIENTS

½ teaspoon / 1 grams Cumin seeds
1 teaspoon / 1.7 grams Coriander seeds
1 teaspoon / 2 grams Fennel seeds
2 pounds / 908 grams Mamu
4 Tablespoons / 12 grams Cilantro, minced
4 cloves / 12 – 20 grams Garlic, minced
2 teaspoons / 6 grams Sweet Paprika
1 teaspoon / 2 grams Cayenne pepper
2 teaspoons / 12 grams Salt

INSTRUCTIONS

  1. Toast the cumin, coriander, and fennel seeds in a pan over medium heat. Using a spice grinder or a mortar and pestle, grind to a fine powder.
  2. In a bowl combine spice mixture, Mamu, cilantro, garlic, paprika, and cayenne pepper. Mix well.
  3. Portion into ½-inch to 1-inch sausage links, about 2½ ounces (70 grams)
  4. Preheat grill or skillet to high heat. Cook until the internal temperature reaches 165°F (74°C) on an instant read thermometer.

Note: Sausage mix can be made ahead of time and refrigerated or frozen. If refrigerated, consume within five days.  

Makes about 12 sausages.

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