Those meatballs in my previous post? They tasted exactly like really good merguez sausages. And I did not even plan it that way, it was just a very lucky coincidence that only revealed itself the moment Dennis bit into one of the meatballs and said: "oh hmmm, merguez!"
For future reference, here's what I did:
Home made merguez sausages
for 500 grams of not too lean lamb mince:
1 heaping tablespoon of Turkish red pepper paste
1/2 teaspoon ground cumin, 1/2 teaspoon ground coriander seeds, 5 crushed all spice berries
2 cloves of garlic, pressed to a pulp
a good pinch of red pepper flakes
salt and regular pepper
a good handful of dry breadcrumbs
Mix everything together, then form the mixture into small balls (or, alternatively, shape them into kebabs around a skewer). Keep them chilled until ready to cook.
Fry them in a tiny bit of oil over very high heat, or grill them (or put them on the barbecue).
Paris Booksigning, Sunday – November 30th
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