PW’s new biweekly column, “Forking Stupid,” sees 25-year-old Nicole Finkbiner persuading professional chefs from Philadelphia’s great restaurants to please teach her, for the love of god, how to cook—one dish at a time. This week, Nicole visits Goat Hollow, the resurrected Mt. Airy bar and brasserie, to make lamb sausage.
Merguez Sausage Sandwich
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon fennel seed
2 teaspoon paprika
2 teaspoons cayenne pepper
1 lb ground lamb
2-4 tablespoons fresh cilantro, finely chopped
4 garlic cloves, minced
3 teaspoons kosher salt
1. In a cast-iron skillet over low heat, toast cumin, coriander seeds and fennel seeds until fragrant, 1 to 2 minutes. Transfer warm spices to a spice grinder or use a mortar and pestle to pound them until fine. Combine with the paprika and cayenne pepper; set aside.
2. In a bowl, mix together the ground lamb with the spices, cilantro and salt. Pinch off a little of the mixture, form into a patty and brush with olive oil. Fry in a hot skillet to check the seasonings. Adjust the seasonings, if necessary.
3. Form sausages into patties, brush with olive oil and fry, grill or broil until browned and cooked through.
Note: Patties can be chilled for up to 5 days, or frozen for up to 3 months.