How to Make Merguez – Step-by-Step Lamb & Beef Sausage Guide

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 by processing the meat using a meat grinder.

Combine 500 grams of beef chuck and 500 grams of lamb shoulder with some belly fat.

Grind the meat into a small to medium size, about a quarter of an inch.

Mix the ground beef and lamb together using your hands to ensure they are well combined.

Add 18 grams of sea salt to the meat mixture and mix well with your hands.

Prepare a spice mixture with 22 grams of chili powder, 2 grams of white pepper, 3 grams of cayenne pepper, 6 grams of fresh garlic, and 4 grams of cumin.

To help mix the spices into the meat, add a little water to the spice mixture to create a paste.

Combine the spice paste with the meat mixture, scraping all of it in and mixing thoroughly with a spatula and then finishing with your hands.

Ensure the meat stays cold while mixing; it should stick to your hands when flipped upside down.

Let the mixture rest before stuffing it into sheep casings that have been soaked in warm water.

Fill the sheep casings carefully, avoiding air pockets, and keep the casing moist.

Twist the filled casing into links approximately 5 inches long, pinching and twisting to secure each link.

Use a needle or fine tool to prick any air bubbles in the sausages if necessary.

Refrigerate the sausages overnight to allow the flavors to meld before cooking.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens