Homemade Lamb Merguez: Spicy + Aromatic Sausage From North Africa

lamb

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner, while pork is often less expensive.

harissa

🥗Healthier: sriracha

💰Cheaper: red pepper flakes

Sriracha offers a similar heat, while red pepper flakes are more affordable.

sheep casings

💰Cheaper: pork casings

Pork casings are widely available and less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a cost-effective substitute for sautéing.

Start by measuring out 2000 g of lamb loin scraps and cut them into pieces that will fit into the meat grinder attachment.

Cut 600 g of beef fat into pieces and keep it in the freezer until ready to use.

Measure out 8.5 g each of cumin, coriander, and fennel seeds and toast them in a small pot over medium heat until fragrant, then remove from heat.

Add 20 g of paprika and 4 g of cayenne pepper to the hot pan and stir for about 30 seconds to toast them, then remove from heat.

Grind the toasted spices in a coffee grinder until fine.

Measure 28 g of tomato paste and add it to the pot used for toasting the spices along with a splash of olive oil, toasting it for about 30 seconds to remove the raw taste.

Add a spoonful of pomegranate vinegar to the pot for acidity and sweetness.

Peel and finely chop 35 g of garlic.

Measure 100 g of harissa and set aside, noting that you can adjust this amount for more spice if desired.

Combine all the dry spices, tomato paste, pomegranate vinegar, garlic, harissa, 65 g of salt, and 52 g of milk powder in a large bowl with the lamb and fat once ground.

Grind the lamb and fat mixture together until well combined and have a uniform texture.

Stuff the mixture into sheep casings, being careful not to overfill them, and twist into links of desired size.

Heat a skillet over medium heat and add olive oil to cook the sausages until browned on all sides, about 10-12 minutes, or alternatively grill them for 8-10 minutes, turning occasionally.

Check the internal temperature of the sausages to ensure they reach 160°F for doneness.

Remove the sausages from heat and let them rest for 5 minutes before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens