Paleo Homemade Merguez Sausage
Elevate your culinary repertoire with this flavorful and aromatic Paleo Homemade Merguez Sausage recipe! Made with ground lamb and infused with the bold spices of paprika, cumin, coriander, cinnamon, and cayenne, these sausages are a nod to North African tradition with a paleo-friendly twist. Fresh mint and cilantro brighten the deep, smoky flavors, while olive oil ensures a juicy, tender texture. Ready in just 30 minutes, these mouthwatering sausages are perfect for grilling or pan-searing, yielding a deliciously charred exterior and succulent center. Serve them alongside cauliflower rice or grilled vegetables for a wholesome, gluten-free, and dairy-free meal that bursts with satisfying spice in every bite. Whether for a weeknight dinner or a special gathering, this recipe is sure to impress. Perfect for fans of paleo recipes, homemade sausages, and bold global flavors!
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Recipe Information
Ingredients
- 1 pound ground lamb
- 2 tablespoons paprika
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 1 teaspoon ground fennel seeds
- 1 teaspoon cayenne pepper
- 3 garlic cloves, minced
- 1.5 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons fresh mint leaves, chopped
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons olive oil
Instructions
In a large mixing bowl, combine the ground lamb with the paprika, ground cumin, ground coriander, ground cinnamon, ground fennel seeds, cayenne pepper, and minced garlic.
Add the salt and freshly ground black pepper to the mixture, mixing well to evenly distribute the seasoning.
Fold in the chopped fresh mint leaves and cilantro, ensuring an even distribution throughout the meat mixture.
Pour in the olive oil and mix thoroughly until all ingredients are well incorporated and the mixture is slightly cohesive.
Divide the mixture into 8 equal portions and shape each into a sausage-like log about 4 inches long.
Heat a grill or skillet over medium-high heat and brush with a little additional olive oil to prevent sticking.
Cook the sausages for about 3-4 minutes on each side, or until they are cooked through and have a nice char on the outside.
Remove the sausages from the heat and let them rest for a couple of minutes before serving.
Serve warm, ideally with a Paleo-friendly side such as cauliflower rice or grilled vegetables.
Nutrition Facts
Calories |
1632 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.5 g | 154% | |
| Saturated Fat | 41.5 g | 208% | |
| Polyunsaturated Fat | 9.0 g | ||
| Cholesterol | 435 mg | 145% | |
| Sodium | 5324 mg | 231% | |
| Total Carbohydrate | 20.2 g | 7% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 2.1 g | ||
| Protein | 116.4 g | 233% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 284 mg | 22% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 2132 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.
