← Nouns Cooking · Moroccan

Ingredients

• 500 g minced lamb (or half lamb, half beef)
• 3 cloves Garlic, crushed
• 2 tbsp Harissa
• 2 tsp Paprika
• 1½ tsp ground cumin
• 1 tsp Ground coriander
• 1 tsp Fennel seeds
• ¼ tsp ground cinnamon
• 1 tsp Salt
• ½ tsp Black pepper
• 1 tbsp Olive oil

Method

1. Toast the fennel seeds in a dry pan for 1 minute until fragrant, then crush them.
2. Mix the lamb with the garlic, harissa, all the spices, salt and pepper, kneading with your hands for 2 min until evenly red. Cover and chill for 1 hour (or overnight) so the flavours develop.
3. With wet hands, roll the mixture into 12 thin sausages about 1.5 cm thick.
4. Brush with oil and cook on a hot grill or in a frying pan over medium-high heat for 8–10 min, turning often, until browned and cooked through (71°C (160°F)).
5. Stuff into baguette with harissa and chips, or serve with couscous and a crisp salad.

Tips

• Most harissa is gluten-free, but check the label if cooking for coeliacs.
• Have sausage casings and a stuffer? Pipe the mix into sheep casings for classic links.

Sources

Written in our own words after cross-checking these recipes:

196 flavors taste.com.au