Low Fat Homemade Merguez Sausage
Transform your meals with this **Low Fat Homemade Merguez Sausage**, a healthier twist on the traditional North African favorite! Made with a flavorful blend of lean ground lamb and beef, spiced with smoky paprika, earthy cumin, and the fiery kick of harissa paste, this sausage is bursting with vibrant, aromatic goodness. Fresh parsley, mint, and garlic enhance the balance of flavors, while olive oil spray keeps it light and guilt-free. Whether stuffed in casings or shaped into patties, these sausages are grilled to perfection in just 15 minutes, delivering a juicy, tender bite with a golden-brown exterior. Perfect for serving with couscous, in salads, or tucked into a sandwich, this easy-to-make recipe will satisfy your cravings without compromising on health. Ideal for anyone seeking low-fat, high-protein, and delicious Mediterranean-inspired meals!
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Recipe Information
Ingredients
- 500 grams Lean ground lamb
- 250 grams Lean ground beef
- 25 grams Harissa paste
- 2 teaspoons Paprika
- 2 teaspoons Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.25 teaspoon Ground cayenne pepper
- 3 cloves Garlic
- 30 grams Fresh parsley
- 15 grams Fresh mint
- 1 spray Olive oil spray
- (optional, for stuffing) Sausage casings
Instructions
In a large mixing bowl, combine the lean ground lamb and lean ground beef.
Add the harissa paste for a spicy kick, then sprinkle in the paprika, ground cumin, ground coriander, salt, black pepper, and cayenne pepper. Mix well until the spices are evenly distributed throughout the meat.
Finely mince the garlic cloves and chop the fresh parsley and mint, then add them to the meat mixture.
Using your hands or a spoon, mix all the ingredients thoroughly until everything is well integrated.
If stuffing into casings, use a sausage stuffer attachment on a stand mixer or a sausage stuffer to fill the casings. Twist sausages into 4-inch links. Otherwise, shape the mixture into small oblong patties or logs about 4 inches long each.
Preheat a non-stick frying pan or grill over medium heat. Lightly spray with olive oil just enough to prevent sticking.
Cook the sausages for about 12-15 minutes, turning occasionally to ensure they are cooked evenly and have a nice browned exterior.
Once cooked through, the sausages should reach an internal temperature of 160°F (71°C) as checked by a meat thermometer.
Serve hot and enjoy your low-fat homemade merguez sausage as part of a sandwich, with couscous or in a salad.
Nutrition Facts
Calories |
1774 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.6 g | 161% | |
| Saturated Fat | 49.1 g | 246% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 565 mg | 188% | |
| Sodium | 3377 mg | 147% | |
| Total Carbohydrate | 16.2 g | 6% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 2.7 g | ||
| Protein | 144.3 g | 289% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 270 mg | 21% | |
| Iron | 23.9 mg | 133% | |
| Potassium | 2100 mg | 45% | |
*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.
