My F&W
quick save (...)
My Merguez With Pork And Grilled Tortilla Bread
© David Malosh

My Merguez With Pork And Grilled Tortilla Bread

  • SERVINGS: Makes 1 Dozen Merguez

A recipe from Jacques Pépin, from the 2007 Classic in Aspen.

video Jacques Pépin: Merguez

Nearly 50 years ago, when I left France, I was already familiar with merguez, the traditional lamb sausage of North Africa. That part of the world, called the Maghreb, encompasses Morocco, Algeria, and Tunisia, all of which were part of the French colonial empire for many years. After these countries gained their independence in the 1960s, many of the Arabs settled in France, where they have lived for several generations. Along with other North African dishes, merguez is very popular in France. That little lamb sausage is a classic at any backyard barbecue or picnic there, as popular as the hot dog is in the U.S.

Merguez are sometimes made only of lamb and often are a mixture of beef and lamb. I make my merguez with lamb and pork, which many Arabs would object to on religious grounds, but I feel that this combination works best. I make my merguez without casings, forming the meat mixture into small patties.

  1. 3/4 pound trimmed boneless lamb shoulder, cut into 1-inch pieces
  2. 1 pound hot Italian sausage, casings removed
  3. 2 garlic cloves, minced
  4. 1 1/2 teaspoons ground cumin
  5. 3/4 teaspoon paprika
  6. 1/8 teaspoon cayenne pepper
  7. Kosher salt
  8. Four 6-inch flour tortillas
  9. Canola oil, for brushing
  10. Herbes de Provence
  11. 16 Bibb lettuce leaves
  1. Chill the meat grinder parts in the freezer. Put the lamb in a medium bowl and freeze for 10 minutes. Coarsely grind the lamb into the chilled bowl. Add the sausage, garlic, cumin, paprika, cayenne and 1 teaspoon of salt to the lamb and mix well. Form the meat into 16 balls and gently press into patties.
  2. Light a grill or preheat a grill pan. Grill the patties over moderately high heat for about 6 minutes, turning once, until well browned and just cooked through. Transfer to a plate and tent with foil to keep warm.
  3. Brush the tortillas with oil and season with salt and herbes de Provence. Grill for 20 seconds per side, until lightly browned and crisp. Cut the tortillas into quarters. Arrange the merguez on a platter lined with lettuce leaves and serve with the grilled tortillas.
Make Ahead The merguez can be refrigerated for up to 3 days or frozen for up to 2 weeks.

Suggested Pairing

Berry-rich, spicy Malbec.

You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.