Café Rouge’s Merguez Sausage

Prep: 15 minutes

Cook: 10 minutes

Serves: 4

This recipe is from Marsha McBryde, chef/ owner of Berkeley’s Café Rouge and one of our first customers. Marsha not only serves our meat in her restaurant, but also offers a full line of fresh meats featuring Niman Ranch products at the meat market/ charcuterie which is at the rear of the dining room.

Ingredients

2 lbs. Niman Ranch lamb shoulder cubed or 2 lbs. ground lamb

1 Tbsp kosher salt

¼ tsp ground back pepper

2 tsp toasted ground cumin seed

2 tsp roasted ground coriander

2 Tbsp extra virgin olive oil

¼ tsp ground anise seed

2 Tbsp sweet paprika

1 tsp chili flake

2 tsp chopped garlic

1 tsp lemon zest

¼ cup red wine

Directions

  1. Mix all the ingredients together, form into patties and fry. If you are more ambitious, you can grind though a 3/16” grinding plate and stuff into sheep casing (available at the Niman Ranch online market).