High Protein Homemade Merguez Sausage
Elevate your protein game with this High Protein Homemade Merguez Sausage recipe, a flavorful spin on the classic North African delicacy that's perfect for grilling enthusiasts and spice lovers alike. Crafted with a mix of lean ground lamb and beef, these sausages are bursting with bold, fragrant spices like smoky paprika, cumin, and coriander, balanced by the heat of cayenne and the depth of harissa paste. Fresh mint and cilantro add a refreshing herbal zest, while a touch of cinnamon offers subtle warmth. This recipe walks you through the entire process, from preparing the sheep casings to perfectly seasoning and shaping the sausages, ensuring a juicy, savory result every time. Ready in under an hour and packed with protein, these homemade merguez sausages are perfect for serving alongside fluffy couscous, warm flatbreads, or a vibrant side of grilled vegetables. Whether for a weekend barbecue or a weeknight dinner, these smoky, spicy sausages will quickly become your go-to favorite.
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Recipe Information
Ingredients
- 500 g Lean ground lamb
- 250 g Lean ground beef
- 30 g Paprika
- 15 g Ground cumin
- 10 g Ground coriander
- 5 g Ground fennel seeds
- 5 g Cayenne pepper
- 2 g Ground cinnamon
- 10 g Salt
- 5 g Black pepper
- 4 cloves Garlic, minced
- 30 g Harissa paste
- 10 g Fresh mint, finely chopped
- 15 g Fresh cilantro, finely chopped
- 50 ml Cold water
- 3 meters Sheep sausage casings
Instructions
Start by soaking the sheep casings in cold water for at least 30 minutes, then rinse them in and out thoroughly under water.
In a large bowl, combine the ground lamb, ground beef, paprika, ground cumin, ground coriander, ground fennel seeds, cayenne pepper, ground cinnamon, salt, black pepper, minced garlic, harissa paste, mint, and cilantro.
Mix the ingredients thoroughly with your hands until the mixture is uniform and the spices are evenly distributed. Add cold water and mix again to ensure a fine texture.
Using a sausage stuffer or a sausage filling attachment on a stand mixer, carefully feed the sausage mixture into the prepared sheep casings. Be careful not to overfill so the casings don't burst.
Twist off into 4-5 inch links, ensuring each link is tightly packed. Use a needle to prick any air bubbles that may have formed in the sausages.
Refrigerate the sausages for at least 2 hours, or ideally overnight, to allow the flavors to meld together.
To cook, preheat a grill or frying pan over medium heat. Cook the sausages for about 7-8 minutes on each side, until they are browned and fully cooked through.
Serve the merguez sausages hot with your desired accompaniments, such as couscous, bread, or grilled vegetables.
Nutrition Facts
Calories |
1958 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.6 g | 173% | |
| Saturated Fat | 50.3 g | 251% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 560 mg | 187% | |
| Sodium | 4903 mg | 213% | |
| Total Carbohydrate | 49.2 g | 18% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 6.9 g | ||
| Protein | 151.9 g | 304% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 510 mg | 39% | |
| Iron | 38.0 mg | 211% | |
| Potassium | 2910 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
