Merguez Sausage (moroccanfood)

1 lb ground beef or lamb
4 oz (120 g) ground or finely chopped fat
3 cloves garlic, finely chopped or pressed
2 T chopped fresh cilantro (coriander)
2 T Merguez Spice Mix
2 – 3 t harissa
sausage casings (opt)

Combine all ingredients in a large bowl, kneading the mix well to evenly distribute the spices, herbs and harissa. Shape as desired. (Alternatively, you can pass the ingredients through a meat grinder and feed the merguez into sausage casings.) For best flavor, allow the merguez to sit for 30 min (or longer in the fridge) before cooking.



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