How to make homemade merguez sausage

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.

Combine ground lamb and ground beef in a large bowl.

Add minced garlic, cumin, coriander, paprika, harissa, salt, black pepper, and cinnamon to the meat mixture.

Mix well with your hands until all ingredients are evenly incorporated.

Finely chop fresh parsley and mint, then fold into the mixture.

Drizzle in olive oil and lemon juice, mixing until smooth.

Stuff the sausage mixture into sheep casings, twisting into links as desired.

Tie off the ends of the casings securely with kitchen twine.

Refrigerate the sausages for at least 1 hour to allow flavors to meld.

Preheat a grill or skillet over medium-high heat until hot.

Cook the sausages for 10-12 minutes, turning occasionally, until browned and cooked through.

Remove from heat and let rest for a few minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens