Shakshouka with smoked merguez meatballs

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Ty520

Smoke Blower
Original poster
Feb 25, 2021
96
118
Decided to try something out of the ordinary and form some left over loose merguez sausage into meatballs, smoked with hickory.

Very pleased - the smoking worked really well with the merguez spices.

Served with shakshouka, and homemade harissa and yogurt sauce.

0526211746c~2.jpg
 
Nice plate...JJ
 
thanks all,

Shaksouka is a north african dish of eggs poached in a tomato and red pepper sauce with herbs and spices until the yolk is just a bit custard-y.

the merguez is a spicy north african lamb sausage.

my recipe is as follows:

-1 pound ground lamb or mutton
-2 tablespoons fresh cilantro
-2 minced garlic cloves
-1 teaspoon kosher salt
-1 teaspoon paprika
-1/2 teaspoon coriander seed, crushed
-1/2 tsp fennel seed, crushed
-1/2 tsp cayenne pepper

the harissa is also a spicy north african sauce, similar to a salsa - pretty hot, but has lots of flavor unlike many hot sauces - awesome on scrambled eggs.

the yogurt helps cool things off - mixed it with some garlic, pepper, salt, cilantro and lemon juice.

I smoked at 200 until internal temperature of 165 - took just under an hour.

flatbread definitely would have been a good side with it
 
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