Merguez Sausage Bowls

Serves 4-6 | Prep Time: 15minutes | Cook Time: 20 minutes

Merguez is a traditional North African sausage made with lamb. This version is a free form version without the casing and made with some beef.

Ingredients

FOR THE MEATBALLS:

1 lb ground lamb
½ pound ground beef
2 garlic cloves, microplanned
2 tablespoons harissa sauce or 1 tablespoon dried harissa spice
1 tablespoon (10g) kosher salt
1 teaspoon ground fennel
1 teaspoon ground coriander
1 teaspoon smoked paprika
2 tablespoons cold water

FOR THE CUCUMBER SALAD:

1 cucumber, quartered lengthwise and thinly sliced cucumber or
1 cup quartered cherry tomatoes
½ cup halved and thinly sliced red onion, about half of the onion
2 tablespoons extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper

FOR THE TAHINI SAUCE:

2 tablespoons tahini (see note)
2 tablespoons plain Greek yogurt
1 tablespoon lemon juice
1 tablespoon minced cilantro
Pinch of salt

FOR SERVING:

2 cups cooked brown rice

Fresh Dill

Chef Tips

Fresh sausage is usually 1.5% or 1.75% salt to total weight of the meat. If you’re salt averse feel free to reduce the amount.

Preparation

Step1

Preheat the oven to 475F and drizzle a small baking sheet with olive oil to lightly coat the bottom.

Step 2

In the bowl of a stand mixer fitted with a paddle attachment, mix ground meat, garlic, spices and salt on low speed for 1 minute. Add in water and mix until liquid is incorporated and sausage is uniform and sticky, about 1 minute more.Roll into balls about 3oz in weight. Place on the prepared baking sheet. And lightly flatten for a free form sausage. Damp hands help if the meatballs are difficult to roll.

Step 3

Place the meatballs in the preheated oven and bake until golden brown and cooked through, about 10 minutes. Conversely you could cook these on a grill or grill pan.

Meanwhile, In a medium bowl, combine all of the cucumber salad ingredients and toss until well combed. Set Aside.

Step 4

In a small bowl, combine all of the tahini drizzle ingredients and stir until well combined. Add warm water until the consistency is still thick but all a little bit drizzle-able (you’ll need anywhere from 2-4 tablespoons depending on how thick your tahini is). Set Aside.

Step 5

To serve, divide the brown rice amongst 4 bowls. Add the sausage, the cucumber salad, a dollop of the tahini sauce, a dollop more of harissa (if desired), and garnish with fresh dill. Enjoy!