Description

Discover how to make authentic homemade Merguez sausages with this easy-to-follow recipe. Spiked with aromatic spices like cumin, coriander, fennel, and harissa, these flavorful sausages are perfect for grilling or cooking in a skillet. Made from lamb shoulder and fat, they are juicy, spicy, and ideal for barbecues, sandwiches, or serve with couscous or salads.

Ingredients

Units Scale

Spice Mixture

2 teaspoons (6 g) whole cumin seed
2 teaspoons (6 g) whole coriander seed
2 teaspoons (6 g) whole fennel seed
2 tablespoons (14 g) paprika
2 tablespoons (18 g) Diamond Crystal kosher salt, plus more to taste
1 teaspoon (3 g) cayenne pepper

Meat and Fat

3 pounds (1.4 kg) lamb shoulder, cut into 3/4-inch cubes and gristle removed
1 pound (455 g) lamb, beef, or pork fat, cut into 3/4-inch cubes

Additional Ingredients

2 tablespoons freshly minced garlic (about 6 medium cloves; 25 g)
1/3 cup (75 g) harissa
1/3 cup (80 ml) ice water

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Instructions

Toast spices: Place cumin, coriander, and fennel seeds in a cast iron skillet over medium heat and toast until fragrant, about 2 minutes. Transfer to a spice grinder and grind into a fine powder. In a small bowl, mix the ground spices with paprika, salt, and cayenne pepper.
Prepare meat mixture: Place lamb and fat in a large bowl. Add the spice mixture, garlic, and harissa. Toss thoroughly to coat. Refrigerate until chilled, about 20 minutes.
Grind meat: Run the seasoned meat and fat mixture through a meat grinder fitted with a small die, into a medium bowl set in ice to keep cold.
Mix in stand mixer: Using a stand mixer fitted with a paddle, mix ground meat on low speed for 1 minute. Add ice water and mix until the mixture is uniform and sticky, about 1 more minute.
Test seasoning: Form a small sausage patty, cook in a skillet over medium-high heat until done, then taste and adjust seasonings if necessary.
Stuff sausages: Fit a sausage stuffer with lamb casings, stuff the meat mixture, and twist into 6-inch links. Refrigerate until ready to cook.
Grill sausages: Prepare a charcoal grill with medium-high heat. Grill the sausages until they reach an internal temperature of 155°F (68°C), about 12-15 minutes. Let rest for 5 minutes before serving.

Notes

Ensure the casings are soaked in warm water for at least 30 minutes prior to stuffing.
You can substitute harissa with a mix of chili paste and spices if unavailable.
Use a thermometer to accurately check the internal temperature during grilling.
Sausages are best enjoyed fresh but can be refrigerated for up to 2 days or frozen for longer storage.

Nutrition

Serving Size: 1 link (about 100 g)
Calories: 250 kcal
Sugar: 2 g
Sodium: 800 mg
Fat: 20 g
Saturated Fat: 8 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 3 g
Fiber: 1 g
Protein: 15 g
Cholesterol: 70 mg