Homemade Merguez Sausage
Transform your kitchen into a North African deli with this irresistible *Homemade Merguez Sausage* recipe! Made with a flavorful blend of ground lamb and beef, these traditional spicy sausages are infused with vibrant spices like cumin, coriander, and paprika, while harissa paste adds a smoky and fiery kick. Fresh bursts of cilantro and parsley complete the aromatic mix. Perfectly stuffed into natural lamb casings and lightly charred on the grill, these sausages deliver bold, authentic flavors in every bite. Serve them sizzling hot alongside couscous, in a sandwich, or as a standout addition to your next cookout. With this easy step-by-step guide, you'll master the art of making gourmet merguez sausages at home, perfect for a crowd or a flavorful weekday treat.
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Recipe Information
Ingredients
- 500 grams Ground lamb
- 500 grams Ground beef (80% lean)
- 4 cloves Garlic cloves, minced
- 2 tablespoons Harissa paste
- 2 teaspoons Ground cumin
- 2 teaspoons Paprika
- 2 teaspoons Ground coriander
- 1 teaspoon Ground fennel seeds
- 0.5 teaspoon Ground cayenne pepper
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Fresh cilantro, chopped
- 2 tablespoons Fresh parsley, chopped
- 1 package Lamb sausage casings
Instructions
In a large mixing bowl, combine the ground lamb and ground beef.
Add the minced garlic, harissa paste, ground cumin, paprika, ground coriander, ground fennel seeds, ground cayenne pepper, salt, black pepper, chopped cilantro, and chopped parsley to the meat mixture.
Mix all ingredients thoroughly using your hands or a spatula until well combined. It's important to distribute the spices evenly throughout the meat mixture.
If using natural lamb sausage casings, rinse them under cold water to remove any packing salt, then soak in warm water for about 30 minutes. While soaking, check the casings for any holes.
Attach a sausage-stuffing attachment to your meat grinder or sausage stuffer. Lubricate the attachment and thread the casing onto the nozzle, leaving a tail of about 15 cm to tie off later.
Begin stuffing the sausage by feeding the meat mixture into the grinder or stuffer, being careful not to overfill or burst the casing. Guide the filled sausage onto a clean surface, coiling it as you go.
Twist the sausage at regular intervals to form individual links, ensuring that each link is of equal size. Tie off the ends with kitchen twine if desired.
Preheat a grill or a skillet over medium-high heat.
Cook the merguez sausages for about 7-8 minutes on each side, or until they are cooked through and have a nice char on the outside.
Serve hot, either on their own, with a side of couscous, or in a sandwich.
Enjoy your homemade merguez sausages!
Nutrition Facts
Calories |
4313 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 331.2 g | 425% | |
| Saturated Fat | 131.1 g | 656% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 1225 mg | 408% | |
| Sodium | 11388 mg | 495% | |
| Total Carbohydrate | 18.4 g | 7% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 2.8 g | ||
| Protein | 312.8 g | 626% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 464 mg | 36% | |
| Iron | 36.6 mg | 203% | |
| Potassium | 4931 mg | 105% | |
*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.
