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Jacques Pépin's Merguez With Pork And Grilled Tortillas
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Experience the culinary magic of Jacques Pépin with this Mediterranean-inspired merguez recipe! This fusion dish combines succulent ground lamb with spicy Italian sausage, creating flavorful patties seasoned with aromatic cumin, paprika, and cayenne. Served alongside crispy grilled tortilla quarters and nestled on fresh Bibb lettuce leaves, these merguez patties offer a delightful blend of textures and tastes. Make ahead and refrigerate for up to 3 days or freeze for future enjoyment! - Claude
*Some images, especially those that DON'T look like they were taken by a poorly trained monkey named Chef Frank, are AI generated and not the result of Frank's minimal culinary and/or photographic skills. Unless you failed the "I am not a robot" Captcha, your recipes will not look like these images!
Ingredients
3/4 pound trimmed boneless lamb shoulder, cut into 1-inch pieces
1 pound hot Italian sausage, casings removed
2 garlic cloves, minced
1 1/2 teaspoons ground cumin
3/4 teaspoon paprika
1/8 teaspoon cayenne pepper
Kosher salt
Four 6-inch flour tortillas, or pita bread
Canola oil, for brushing
Herbes de Provence
16 Bibb lettuce leaves
Directions
Pop the meat grinder parts in the freezer to chill completely.
Toss the lamb in a bowl and stick it in the freezer for about 10 minutes.
Grind the cold lamb coarsely, collecting it in your chilled bowl.
Mix in the sausage, garlic, cumin, paprika, cayenne and a teaspoon of salt until everything's well combined.
Shape the mixture into 16 balls, then gently flatten them into patties.
Fire up the grill or heat your grill pan.
Cook the patties over pretty high heat for around 6 minutes, flipping once - you want them nicely browned outside but still juicy inside.
Move them to a plate and cover loosely with foil to keep them warm.
Lightly brush the tortillas with oil, sprinkle with salt and herbes de Provence.
Throw them on the grill for a quick 20 seconds per side until they get those nice grill marks and turn crispy.
Cut the tortillas (or pita if that's what you're using) into quarters.
Serve the merguez on a platter lined with lettuce leaves alongside your grilled tortilla or pita wedges.
Servings
Makes 16 merguez patties (serves 4)
Nutrition Facts
Nutrition Per Serving (4 patties) - Calories: 445; Total Fat: 32g (Saturated Fat: 11g); Cholesterol: 98mg; Sodium: 890mg; Total Carbohydrates: 12g (Dietary Fiber: 1g, Sugars: 0g); Protein: 28g
*Nutrition information is provided as a general estimate only and may not be accurate. Variations may occur based on ingredient brands and preparation methods. Nutrient information is not available for all ingredients. Nutrition information is based on available nutrient data.
💬 Uncle Dave says...
The merguez can be refrigerated for up to 3 days or frozen for up to 2 weeks.
From Food & Wine.
🧑‍🍳 The Cook:  Jacques Pépin 🔑 Keywords: lamb, sausage, merguez, grill, tortilla, Mediterranean
🗂️ Categories: 🥨 Apps & Snacks, 🔥 Grilling & BBQ, 🐑 Lamb, 🆕 What's New, 🐖 Pork
📚 Cookbooks: Uncle Dave's Cookbook, The TFR Cookbook, Our Favorite Jacques Pépin Recipes
Recipe #1508 was added on April 18, 2025 and last updated on April 19, 2025.
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