Low Carb Homemade Merguez Sausage
Elevate your low-carb meals with the bold flavors of this Low Carb Homemade Merguez Sausage recipe. Featuring a perfect balance of ground lamb and beef, this North African-inspired sausage is infused with a medley of rich spices, including cumin, coriander, smoked paprika, and harissa paste. Fresh cilantro and a touch of cayenne pepper bring a vibrant punch to each savory bite. Whether you choose to encase the mixture in lamb casing or cook it as patties, these sausages grill to perfection with their smoky, aromatic profile. Quick and simple to prepare, they’re the ideal centerpiece for a keto or paleo-friendly meal. Pair them with grilled vegetables or a crisp salad to create a delicious, protein-packed dish that celebrates bold spices and wholesome ingredients.
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Recipe Information
Ingredients
- 500 grams ground lamb
- 250 grams ground beef
- 4 garlic cloves, minced
- 2 tablespoons harissa paste
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon ground fennel seeds
- 0.5 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons chopped fresh cilantro
- 1 meter lamb casing (optional)
Instructions
In a large mixing bowl, combine the ground lamb and ground beef.
Add the minced garlic, harissa paste, ground cumin, ground coriander, smoked paprika, ground fennel seeds, cayenne pepper, salt, black pepper, and chopped cilantro to the meat mixture.
Using your hands, mix all the ingredients thoroughly until evenly combined.
If using, soak the lamb casing in warm water for 30 minutes, then rinse it well under running water.
Place the sausage attachment on your meat grinder or use an equivalent sausage-stuffing tool. Slide the casing onto the nozzle, leaving a few centimeters of the casing hanging off the end.
Fill the casing with the meat mixture, twisting the sausages at desired intervals to create links as you go. Avoid overfilling to prevent the casing from bursting.
Once all the meat is used, tie off the end of the casing and prick any air bubbles with a sterilized pin or needle.
Refrigerate the sausages for at least 1 hour to help them firm up before cooking.
To cook, preheat a grill or frying pan over medium heat. Place the sausages on the grill or pan and cook for about 7-8 minutes on each side, or until fully cooked through and nicely browned.
Serve hot as part of a low-carb meal with grilled vegetables or a fresh salad.
Nutrition Facts
Calories |
2099 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.8 g | 192% | |
| Saturated Fat | 59.4 g | 297% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 662 mg | 221% | |
| Sodium | 4876 mg | 212% | |
| Total Carbohydrate | 16.0 g | 6% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 2.5 g | ||
| Protein | 171.5 g | 343% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 280 mg | 22% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 2689 mg | 57% | |
*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.
