Low Sodium Homemade Merguez Sausage
Elevate your culinary repertoire with this flavorful and heart-healthy **Low Sodium Homemade Merguez Sausage** recipe. Crafted with a blend of lean ground lamb and beef, these spiced sausages are infused with a vibrant mix of paprika, cumin, coriander, and a hint of cayenne for a subtle kick. Fresh herbs like mint and cilantro, along with zesty lemon and smoky harissa paste, bring layers of bold North African-inspired flavors, all while keeping the sodium in check. Perfectly browned in a skillet for a golden finish, these sausages are ideal for a protein-packed meal or a unique addition to wraps, salads, or grain bowls. Quick to prepare, freezer-friendly, and bursting with aromatic goodness, this recipe promises a guilt-free indulgence without compromising on taste!
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Recipe Information
Ingredients
- 1 pound lean ground lamb
- 0.5 pound lean ground beef
- 3 fresh garlic cloves, minced
- 2 tablespoons paprika
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 0.5 teaspoon cayenne pepper
- 1 teaspoon ground fennel seeds
- 1 tablespoon harissa paste
- 1 tablespoon olive oil
- 2 tablespoons fresh mint, finely chopped
- 2 tablespoons fresh cilantro, finely chopped
- 2 tablespoons low-sodium vegetable broth
- 0.5 teaspoon ground black pepper
- 1 teaspoon lemon zest
Instructions
In a large mixing bowl, combine the ground lamb and ground beef. Mix together well using your hands or a wooden spoon.
Add the minced garlic, paprika, cumin, coriander, cayenne pepper, and fennel seeds to the meat mixture. Mix thoroughly until the spices are evenly distributed.
In a small bowl, combine the harissa paste, olive oil, chopped mint, chopped cilantro, low-sodium vegetable broth, ground black pepper, and lemon zest. Stir until well mixed.
Pour the harissa mixture into the meat and spices. Use your hands to combine all the ingredients thoroughly until the mixture is uniform and well mingled.
Cover the mixture with plastic wrap and refrigerate for at least 1 hour to let the flavors meld.
After chilling, remove the mixture from the fridge. Shape into sausages or patties depending on your preference.
Heat a non-stick skillet over medium-high heat and lightly grease it with a small amount of olive oil.
Cook the sausages for about 4-5 minutes on each side, or until they are nicely browned and cooked through.
Serve immediately, or allow to cool and store in the refrigerator for up to 3 days. These can also be frozen for later use.
Nutrition Facts
Calories |
1752 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.0 g | 164% | |
| Saturated Fat | 46.4 g | 232% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 503 mg | 168% | |
| Sodium | 704 mg | 31% | |
| Total Carbohydrate | 23.9 g | 9% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 3.3 g | ||
| Protein | 130.3 g | 261% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 268 mg | 21% | |
| Iron | 24.0 mg | 133% | |
| Potassium | 1963 mg | 42% | |
*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.
