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Lamb Merguez Sausage Recipe

North African · Main course · 45 min total

Spicy North African lamb sausages with a distinctive blend of harissa, cumin, and coriander, perfect for grilling or pan-frying.

Ingredients

• 1 lb ground lamb
• 2 cloves garlic, minced
• 1 tbsp harissa paste
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp cayenne pepper
• 1/4 cup cold water
• 2 tbsp olive oil (for cooking)
• Natural sheep casings (optional, or shape into patties)

Instructions

1. In a large bowl, combine ground lamb, garlic, harissa, cumin, coriander, paprika, salt, cayenne, and cold water. Mix well with your hands until evenly combined.
2. If using casings, rinse them under cold water and soak for 30 minutes. Thread onto a sausage stuffer. Stuff the mixture into casings, twisting into 4-inch links. Alternatively, shape into patties.
3. Refrigerate sausages for at least 1 hour to firm up.
4. Heat olive oil in a large skillet over medium-high heat. Cook sausages, turning occasionally, until browned and cooked through (internal temperature 160°F), about 12-15 minutes.
5. Serve hot with couscous, grilled vegetables, or in a pita with yogurt sauce.

Tips

• For extra flavor, let the seasoned lamb rest in the fridge overnight before cooking.
• If using casings, prick sausages with a needle before cooking to prevent bursting.
• Leftover cooked sausages can be stored in the fridge for up to 3 days.

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