Authentic Homemade Merguez Sausages Recipe

Ingredients

2 lbs of lamb shoulder, chopped into small cubes
1/4 cup of ice water
2 tablespoons of harissa paste
6 cloves of garlic, minced
2 tablespoons of ground cumin
1 tablespoon of ground coriander
2 teaspoons of salt
1 teaspoon of ground fennel seeds
1/2 teaspoon of black pepper
1/4 teaspoon of ground cinnamon
10 feet of sausage casing

Steps and instructions

Keep the lamb cubes and all the kitchen tools in the refrigerator until they are very cold. This is to ensure the fat in the meat doesn't melt during the grinding process.
Grind the lamb cubes through the medium plate of a meat grinder into a large bowl set in a larger bowl of ice.
In a separate bowl, mix together the ice water and harissa paste until well combined.
Add the garlic, cumin, coriander, salt, fennel seeds, black pepper, and cinnamon to the ground lamb.
Pour the water and harissa mixture over the lamb and spices.
Mix all the ingredients together until well combined. You can use your hands or a stand mixer fitted with the paddle attachment.
Rinse the sausage casing well and keep it in warm water.
Stuff the sausage casing with the lamb mixture using a sausage stuffer. Make sure not to overstuff the casing.
Twist the sausages into links of your desired length.
Let the sausages rest in the refrigerator overnight before cooking. This allows the flavors to meld together.
Grill the sausages over medium heat until they are cooked through and slightly charred.

Tools for making

Meat grinder - Used to grind the lamb cubes into smaller pieces for the merguez.
Large bowl - Used to collect the ground lamb during the grinding process.
Ice - Used to keep the lamb and equipment cold during the grinding process.
Separate bowl - Used to mix the ice water and harissa paste together.
Spatula or spoon - Used to mix the lamb, spices, and harissa mixture together.
Stand mixer with paddle attachment - Optional, can be used instead of mixing by hand to combine the ingredients thoroughly.
Sausage stuffer - Used to stuff the lamb mixture into the sausage casing.
Sausage casing - Used to encase the merguez and give it its shape.
Twine or sausage pricker - Used to twist the sausages into links of desired length.
Grill or barbecue - Used to cook the merguez sausages.

Recipe variations

Substitute the lamb with ground beef, ground chicken, or ground turkey for a different flavor profile.
Add diced onions and bell peppers to the lamb mixture for added texture and flavor.
Experiment with different spice blends such as smoked paprika, chili powder, or harissa seasoning.
For a spicier kick, add chopped jalapenos or red pepper flakes to the lamb mixture.
Replace the sausage casing with pre-made puff pastry or phyllo dough to make merguez turnovers or pastries.
Serve the merguez sausages in a pita or baguette with your favorite condiments and toppings such as tzatziki, hummus, or pickled vegetables.
Make merguez meatballs instead of sausages by shaping the lamb mixture into small balls and baking or pan-frying them.
For a vegetarian/vegan option, substitute the lamb with a mixture of cooked quinoa, chickpeas, and a variety of diced vegetables.
Grill the merguez sausages and then toss them in a tangy tomato sauce for a delicious merguez pasta dish.
Add fresh herbs like cilantro, parsley, or mint to the lamb mixture for a burst of freshness.

Recipe overview

This is a step-by-step recipe for homemade Merguez, a rich and flavorful North African sausage that's popular in France. This tantalizing lamb sausage is spiced with harissa, garlic, and a blend of North African spices, then stuffed into sausage casings. The recipe calls for a meat grinder and sausage stuffer, but it's well worth the effort. The Merguez can be grilled or cooked on a stovetop and served with couscous, in a sandwich, or as a part of a barbecue spread. Expect a spicy, robust sausage that's bursting with flavor and sure to impress at your next meal.

Common questions

Can I use a different type of meat instead of lamb? It is recommended to use lamb for the authentic flavor of merguez, but you can substitute it with beef or a combination of beef and lamb if desired.
How spicy is harissa paste? Harissa paste can vary in spiciness depending on the brand and amount used. Feel free to adjust the amount according to your taste preferences.
Can I make merguez without a meat grinder? While a meat grinder is ideal for the best texture, you can ask your butcher to grind the lamb for you, or pulse the lamb in a food processor until coarsely ground.
Can I freeze the sausages? Yes, you can freeze the uncooked sausages for up to 3 months. Just make sure to wrap them tightly in plastic wrap or place them in freezer bags.
Can I cook merguez in the oven instead of grilling? Certainly! You can bake the sausages in a preheated oven at 400°F (200°C) for about 20-25 minutes or until they are cooked through.
What can I serve merguez with? Merguez sausages are delicious served in a warm baguette or pita bread, with grilled vegetables, couscous, or alongside a fresh salad.

Serving dishes and utensils

Grill - A grill is essential for cooking the merguez sausages to perfection.
Meat Grinder - A meat grinder is necessary to grind the lamb shoulder into small cubes.
Sausage Stuffer - A sausage stuffer helps in stuffing the lamb mixture into the sausage casing, allowing you to create perfectly shaped sausages.
Bowl - You'll need a large bowl to mix the ground lamb with the spices and harissa mixture.
Ice - Ice is important for keeping the lamb and bowl cold during the grinding process to prevent the fat from melting.
Refrigerator - The refrigerator is used to chill the lamb, tools, and sausages at different stages of the recipe.
Knife - A sharp knife is necessary for chopping the lamb shoulder into small cubes.
Cutting Board - A cutting board provides a safe and clean surface for chopping the lamb and other ingredients.
Kitchen Scale - A kitchen scale is helpful for measuring the precise amount of lamb shoulder needed for the recipe.
Measuring Spoons - Measuring spoons are essential for accurately adding the right amount of spices and seasonings to the lamb mixture.
Sausage Casing - Sausage casings are needed to encase the lamb mixture and form the sausages.

Origin stories

Merguez, the spicy, crimson sausage that is now widely beloved, takes its roots from the culinary traditions of North Africa, particularly the countries of Tunisia, Algeria, and Morocco. Its journey began with the indigenous Berber people, who infused this sausage with a vibrant mixture of spices and herbs, a reflection of the region's rich spice trade. Traditionally made with mutton or beef, merguez is a testament to the Berber's nomadic way of life, using every part of the animal in their sustenance. The addition of harissa, a fiery chili paste that is a staple in North African cuisines, gives the merguez its signature heat. Today, this North African gem has traveled far and wide, gracing barbecues and elevating stews with its robust flavors. Yet, every bite harks back to the ancient spice routes and the vibrant bazaars of its homeland.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.