North African Lamb Sausages Merguez
Discover the bold flavors of North African cuisine with this recipe for Merguez, a spiced lamb sausage that's bursting with aromatic herbs and spices. Made with ground lamb, optional beef or lamb fat for extra richness, a medley of warming spices like cumin, coriander, and cinnamon, and the fiery kick of harissa paste, this dish captures the essence of North African culinary tradition. Fresh cilantro and mint brighten the mix, while optional natural casings allow you to craft authentic sausage links, or you can shape them into patties for convenience. Perfectly grilled to achieve a smoky char, these sausages can be served hot as part of a vibrant mezze platter, tucked into a warm pita with tangy yogurt sauce, or paired with fluffy couscous and roasted vegetables for a hearty meal. Ready in just 40 minutes, this recipe is a must-try for lovers of bold, global flavors.
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Recipe Information
Ingredients
- 500 grams ground lamb
- 100 grams beef or lamb fat (optional, for extra richness)
- 2 tablespoons harissa paste
- 1.5 teaspoons paprika (preferably smoked)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoons ground cinnamon
- 0.5 teaspoons ground fennel seeds
- 3 cloves garlic, minced
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons fresh mint, chopped
- 6 links lamb sausage casings (optional, for stuffing)
Instructions
If using sausage casings, soak them in warm water for at least 30 minutes to soften while you prepare the sausage mixture.
In a large mixing bowl, combine the ground lamb and beef or lamb fat (if using).
Add the harissa paste, smoked paprika, ground cumin, coriander, cinnamon, and fennel seeds to the bowl.
Mix in the minced garlic, salt, black pepper, chopped cilantro, and chopped mint. Use your hands to thoroughly combine the mixture until all spices and herbs are evenly distributed.
Fry a small piece of the mixture in a skillet to taste for seasoning. Adjust salt, spices, or harissa to your liking.
If making sausage links, attach a sausage stuffing attachment to your meat grinder and carefully stuff the mixture into the prepared casings. Twist the casings into individual links, about 4 inches long each.
Alternatively, if not using casings, shape the mixture into sausage-like logs or patties for easier cooking.
Preheat a grill, grill pan, or skillet over medium-high heat. Lightly oil the surface to prevent sticking.
Cook the sausages for 10-15 minutes, turning occasionally, until browned and cooked through.
Serve hot, either as part of a mezze platter, in a pita sandwich with yogurt sauce, or alongside couscous and grilled vegetables.
Nutrition Facts
Calories |
3316 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 278.0 g | 356% | |
| Saturated Fat | 121.1 g | 606% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 815 mg | 272% | |
| Sodium | 8265 mg | 359% | |
| Total Carbohydrate | 14.1 g | 5% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 2.8 g | ||
| Protein | 187.3 g | 375% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 294 mg | 23% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 2630 mg | 56% | |
*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.
