Spicy Lamb Sausage With Grilled Onions and Zucchini

By David Tanis

Updated July 14, 2015

  • Fred R. Conrad/The New York Times
Media 1 of 1
Total Time
About 1 hour
Rating
5(190)
Comments
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This is modeled after North African merguez, which is sometimes served as part of an elaborate couscous meal, but good on a bun, too. For its deep rust-red color, merguez relies on lots of dried sweet red pepper (paprika) and a goodly amount of hot red pepper (cayenne). Garlic, cumin and coriander are strong supporting players.

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Ingredients

Yield:24 (2-ounce) sausages, 6 to 8 servings

FOR THE SAUSAGE

  • 3 pounds ground lamb, or a mixture of half lamb and half beef or veal

  • 2 teaspoons toasted cumin seeds

  • 2 teaspoons toasted coriander seeds

  • 1 teaspoon black peppercorns

  • 6 allspice berries

  • 2 teaspoons salt, more as needed

  • ½ teaspoon cayenne

  • Pinch cinnamon

  • 4 tablespoons mild paprika

  • 8 large garlic cloves, smashed to a paste

FOR THE VINAIGRETTE

  • ½ teaspoon toasted cumin seeds

  • ½ teaspoon toasted coriander seeds

  • ½ teaspoon toasted caraway seeds

  • 1 teaspoon paprika

  • Cayenne, to taste

  • 2 garlic cloves, smashed to a paste

  • 2 tablespoons red wine vinegar

  • 1 tablespoon lemon juice

  • ¼ teaspoon salt

  • 4 tablespoons olive oil

FOR ASSEMBLY

  • 2 sweet onions, such as Vidalia, in ½-inch crosswise slices

  • Olive oil

  • Salt and pepper

  • 4 medium zucchini, in ½-inch lengthwise slices

  • 2 heads bibb or other lettuce, washed

  • 3 or 4 large ripe tomatoes, cut in wedges

  • 2 tablespoons roughly chopped cilantro

  • 2 tablespoons roughly chopped mint

  • Pita breads, optional

Ingredient Substitution Guide

Preparation

  1. Step 1

    To make the sausage, put ground lamb in a mixing bowl. Using a spice mill or mortar and pestle, grind cumin, coriander, black pepper and allspice. Add to lamb, along with salt, cayenne, cinnamon, paprika and garlic. Mix well with hands to incorporate. Fry a little piece of the mixture in a small skillet. Taste for seasoning and adjust salt if necessary. Mix again and refrigerate at least 2 hours or, preferably, overnight. Form mixture into 24 two-ounce patties.

  2. Step 2

    To make the vinaigrette, grind cumin, coriander and caraway. Combine with paprika and a good pinch of cayenne in a small bowl. Add garlic, vinegar, lemon juice and salt. Whisk in olive oil.

  3. Step 3

    Light a charcoal grill or use a grill pan. The heat should be moderate. Grill sausages, in batches if necessary, for about 2 minutes per side, until just done. Keep warm. Paint onion slices with a little olive oil, season with salt and pepper, and grill until softened slightly, about 2 minutes per side. Repeat with zucchini. Keep at room temperature.

  4. Step 4

    Line a large platter with lettuce leaves and pile sausages in the middle. Arrange onions and zucchini around the platter. Salt the tomatoes and distribute. Whisk the vinaigrette, then drizzle over everything. Sprinkle with cilantro and mint, and serve with warm pita breads, if desired.

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Ratings

5 out of 5
190 user ratings
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Comments

bacongougere

This was very good. I halved the meat and reduced the vegetables slightly (since there were only two of us) but didn't change the amounts for the spices or the vinaigrette. Could still have been a little more aggressively seasoned for our tastes. Note: W don't have a grill, so used a grill pan for the veggies and a cast iron skillet for the sausages. Oh, and Trader Joe's beet hummus was delicious with this.

Suzanne

We really enjoyed this! The flavors are great. I did change the sequence of cooking, grilling the veggies first since they are served at room temperature and the lamb last so it is warm for serving.

Gerard

I agree Susan, this was perfect for a large group.
Something for everyone with the sausage and the vegetables (vegetarians and meat eaters alike)
Our store on Fire Island didn't have ground lamb, so I subbed all beef and it still (thanks to the correct seasonings) tasted like a merguez.

LindaL

I had this recipe seven years ago. Delicious! And great heirloom tomatoes and zucchini in our garden. I didn't have lettuce, but maybe some rice and potatoes.

eat lovely mn

This recipe rocks. I used 1 lb lamb and 1 lb beef and otherwise followed directions as written I did not adjust the spice amounts and sausage was not over spiced. The way the hot grilled meat slightly wilts the romaine is lovely. Impressive looking meal. I served with pita, tzatziki sauce and garlic sauce. Raves. PS. The toasting of the seeds seems like a pain but really not that big a deal and is a real flavor enhancer.

Karma

GREAT recipe! Made it as written and it was wonderful! I think the lamb would also work well by adding ras el than hanout, some green onions, cilantro, and garlic which I will try next time. Great with grilled corn, asparagus, and scallions!

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