EASY Homemade Merguez Sausage Recipe! | Knox Ave BBQ

ground lamb

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is leaner while ground beef is more affordable.

harissa

🥗Healthier: sriracha

💰Cheaper: chili paste

Sriracha offers a similar heat with lower cost.

fresh parsley

🥗Healthier: fresh cilantro

💰Cheaper: dried parsley

Cilantro adds a fresh flavor, while dried parsley is more economical.

sheep casings

🥗Healthier: chicken casings

💰Cheaper: no casings

Chicken casings are lighter, while no casings simplify preparation.

Start with a lamb shoulder, breaking it down to remove bones and ligaments.

Cube the lamb shoulder into evenly sized pieces for grinding.

Weigh out spices: 68 g milk powder, 5.6 g pink curing salt, 37 g kosher salt, 6 g paprika, 6 g cumin, 8 g ground coriander, and 8 g black pepper.

Mix the spices together and set aside.

In a large pan, combine the cubed lamb, spice mix, 4-5 cloves of minced garlic, 70 g of Harissa, and 90 g of water.

Mix thoroughly until evenly distributed, adding more water if necessary until the mixture is not too dry.

Refrigerate the mixture for a few hours or overnight to allow flavors to meld.

After resting, prepare the meat grinder by chilling all parts in the freezer for at least 30 minutes.

Grind the meat mixture using a 10 mm plate, ensuring even distribution of fat.

Grind the mixture a second time for a more uniform color and texture, checking for a sticky consistency that indicates good binding.

Stuff the sausage mixture into casings, ensuring it is packed tightly without air pockets.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens