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September 23, 2023

Lamb Merguez Corndog with Green Apple Relish and Turmeric Mustard


Recipe Provided By
Chef Tyler Baxter

25 corndogs

Lamb Merguez Corn Dog w Green Apple Relish and Turmeric Mustard


Lamb Merguez (makes approximately 25 4-ounce sausages):

  • 4 pounds ground American Lamb shoulder
  • 1 pound ground pork fatback
  • 2 cups minced white onion
  • 1 cup harissa
  • 3 tablespoons smoked paprika
  • 3 tablespoons kosher salt
  • 1 tablespoon minced garlic
  • 3 teaspoons ground caraway
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons hot paprika
  • 1/2 cup ice water
  • 4 cups pancake or waffle batter, prepared 

Green Apple Relish (about 3 cups)

  • 5 green apples, brunoise
  • 4 shallots, brunoise
  • 1 English cucumber, peeled
  • 1 tablespoon sugar
  • 2 teaspoons salt
  • 2 limes, zested and juiced
  • 2 ounces chives, sliced thin 

Turmeric Mustard (about 8 cups)

  • 2-inch piece turmeric
  • 1 garlic clove, smashed
  • 1 shallot, sliced
  • 1/4 cup water
  • 2 tablespoons apple cider vinegar
  • 6 egg yolks
  • 2 tablespoons Dijon-style mustard
  • 2 quarts neutral oil
  • Salt and white pepper, as needed


For the Lamb Merguez: In the bowl of a stand mixer, combine lamb, pork fatback, onion, harissa, paprika, salt, garlic, caraway, cumin, coriander and paprika. Mix on medium-high speed with paddle attachment until ingredients are fully combined. Once ingredients are homogenous, slowly begin drizzling in ice water to create a fully emulsified force-meat mixture. Once mixture has become slightly paler in color, remove from mixing bowl; cook off a piece to  test for seasoning, adding more salt and harissa as needed. Refrigerate mixture for 30 minutes; stuff in lamb casings. On a resting rack lined with a sheet tray. refrigerate cased sausages overnight to form a pellicle. 

Smoke finished sausages for 30 minutes or until internal temperature reaches 130°F. (The remainder of the cook time will happen in the deep fryer.) 

Make a loose pancake or waffle batter; dredge sausages in batter. Deep fry at 350°F for 4 to 5 minutes, or until batter is fully set and crispy and internal temperature of sausages reaches 160°F. Serve with Green Apple Relish and Turmeric Mustard. 

For the Green Apple Relish: In a mixing bowl, combine apples, shallots and cucumber; coat with sugar and salt, mixing to coat. Let mixture sit for 15 minutes. Add lime zest and juice; mix thoroughly to combine; fold in chives. Transfer to a Cryovac bag; seal on high pressure in a vacuum sealer. After bag has flash marinated, open and season to taste with additional salt or lime juice as needed. 

For the Turmeric Mustard: In a blender, add turmeric, garlic, shallot, water and vinegar; blend until smooth. In the bowl of a food processor, add egg yolks, mustard and turmeric mixture; pulse slightly to combine. While machine is running, begin emulsifying oil into the mixture until a thick aioli is formed. Season to taste with salt and white pepper as needed. Transfer to squirt bottles for plating.

USDA recommends the following time and temperature parameters

Ground Lamb

Internal temperature of 160°F

All Other Cuts

Internal temperature of 145°F, with a 3 minute rest

thermometer timer illustration
Visit our Lamb Cooking Time & Temperature page for recipe inspiration and tips on preparing the perfect lamb.


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