Put the meat through the grinder. Your email address will not be published. I’m definitely not one to shy away from, in the world of food. Place lamb and fat in a large bowl. Make sure the ground lamb is well chilled in the refrigerator before working with it. The red color comes from the addition of Tunisia’s famous hot chili paste, I’m a whole foods ingredient, scratch cooking kind of person. . One final added bonus: if you learn to make Merguez sausage you’ll have at least one item in your repertoire of 12th century. Ingredients ½ teaspoon cumin seeds ½ teaspoon coriander seeds ½ teaspoon fennel seeds 1 pound ground lamb 2 tablespoons fresh cilantro, finely chopped; more for … So yeah. 1 tablespoon fine salt ½ tablespoon paprika 3 tablespoons harissa ½ teaspoon chili powder ½ teaspoon ground pepper 1 tablespoon ground fennel seeds ½ tablespoon ground cumin ½ tablespoon ground coriander ½ teaspoon ground nutmeg 4 cloves garlic , crushed fennel seeds in a dry skillet over medium heat for a few minutes until they become I needed some Merguez Sausage. Chill them in the refrigerator if they become too soft and sticky. I made some. Wash the casings and soak in water for 1 hour. Form the sausage mixture into cigar shaped sausages about one inch in diameter and about five inches long. Artificial casings (collagen, for example) can also be used instead of sheep casings. Sausages … Fry the sausages in batches in a skillet on the stovetop until they’re browned on all sides and cooked through. Toss to through coat … Add in spice mixture, garlic, and harissa. I, and ferment things, for example. . Log in. I know you’ve been wanting to. ). What lead me down this sausage making path? Grind the beef and lamb with the ¼ inch (6 mm) hole meat grinder plate. I also make my own Mediterranean pantry staples like. In this case, it will not be necessary to soak them in water before use. « How to Make Tunisian Grilled Mechouia Salad, Tunisian Ojja Merguez Is The Best Sausage And Eggs », 1 Pound Ground Lamb (or Ground Beef if you prefer). . Merguez. (sheep intestine of about 1-inch/2,5cm diameter). Combine with beef, parsley, coriander seed, caraway seeds, garlic powder, paprika, cayenne, salt and pepper into a mixing bowl. Put the meat into a mixing bowl, and add the garlic, harissa, water, salt and pepper. Add all ingredients to the ground meat and mix well. So yeah, check that item off the bucket list. Well, it’s basically shakshuka (I have a. But the more common version is. . Shakshuka (ojja) is a zippy, zesty, spicy breakfast. Grind the meat again and stuff the sausage into the casings. You cook up onions, tomatoes, and peppers in a skillet, and then you crack a few eggs right on top and let them cook right in. In a sausage context, that is. These are things you could buy at the store (of course they’re not as good). I’ve been on a Tunisian cuisine kick of late, and I wanted to make ojja. Unfortunately, as a person who lives in the Pacific Northwest of the United States, Merguez sausage is not a common grocery store item where I live. Merguez sausage is a red, spicy, garlicky sausage popular in the Maghreb region of North Africa. Privacy Policy, This is a Simple Tunisian Merguez Sausage Recipe. Merguez sausage is a spicy red fresh sausage popular in the Maghreb region of North Africa. Making sausage represents a whole other level of commitment. It’s made with lamb or beef. I might be totally wrong here, but I think of ojja as a slightly fancier version of shakshuka. And there you go! But sausage? It’s made with lamb or beef. You want the fat to stay solid when you mix in the ingredients. Have the meat ground or outfit a meat grinder with the fine blade. Toast the cumin, coriander, and fennel seeds in a dry skillet over medium heat for a few minutes until they become fragrant and just begin to take on some color. Mix with your hands, then form SMALL sausages by squeezing a small amount of mixture in your hands. There is, for example, a deluxe version served in Tunis that’s full of shellfish and seafood rather than eggs. What is ojja? Would love your thoughts, please comment. Transfer to a mortar and pestle (or a spice grinder) and grind into a powder. In fact, I’ve adopted it as an ethos and it informs the overall approach to cuisine in this blog. Merguez is a spicy fresh sausage prepared with uncooked lamb, beef or a mixture of both meats, from Berber North African cuisine that is popular in Tunisia, Algeria and Morocco. Form sausages about 4 inches (10 cm) long. Sounds vaguely Spanish to my Anglophone ears, but it’s actually an Arabic word. . The red color comes from the addition of Tunisia’s famous hot chili paste, harssia. That takes a bit of time, labor, and commitment.