Description
Discover how to make authentic homemade Merguez sausages with this detailed recipe. Spiced with toasted cumin, coriander, fennel seeds, paprika, garlic, and harissa, these flavorful sausages are perfect for grilling or cooking on the stovetop. Made with lamb or pork fat and fresh spices, they offer a savory, spicy taste like traditional North African cuisine. Prepare a large batch, and enjoy them grilled, pan-fried, or baked for breakfast, lunch, or dinner.
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
Other 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
Casing
- Lamb casings, soaked in warm water for 30 minutes prior to use
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. Mix with paprika, salt, and cayenne in a small bowl.
- Prepare meat mixture: In a large bowl, combine lamb and fat. Add the spice mixture, garlic, and harissa, tossing thoroughly to coat all meat and fat. Chill in the refrigerator for 20 minutes for better flavor infusion.
- Grind the mixture: Grind the meat mixture through a meat grinder fitted with a small die into a medium bowl set in ice to keep cool.
- Mix in stand mixer: Using a stand mixer with paddle attachment, mix ground meat on low speed for 1 minute. Gradually add ice water and mix until the mixture becomes sticky and uniform, about 1 minute.
- Test the seasoning: Form a small sausage patty and cook it over medium-high heat in a skillet until fully cooked. Taste and adjust seasonings if necessary.
- Stuff the sausages: Load the sausage mixture into a sausage stuffer and fill lamb casings. Twist into 6-inch links and refrigerate until ready to cook.
- Cook the sausages: Prepare your grill by heating charcoal until covered with gray ash. Set up for direct medium-high heat. Grill sausages until they reach an internal temperature of 155°F (68°C), about 10-12 minutes, turning frequently. Rest for 5 minutes before serving.
Notes
- For best flavor, toast the spices until fragrant, but do not burn them.
- Use the freshest garlic for a stronger flavor.
- If you don’t have a sausage stuffer, you can carefully spoon the mixture into the casings, but stuffing is preferred for even links.
- Sausages can also be baked in an oven at 400°F (200°C) for about 20-25 minutes.
- Always cook sausage to an internal temperature of 155°F for safety.
Nutrition
- Serving Size: 1 link (about 80 g)
- Calories: 220 kcal
- Sugar: 2 g
- Sodium: 560 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 1 g
- Protein: 14 g
- Cholesterol: 60 mg
