Lamb Sausages (Merguez)
Spice up your next BBQ with homemade Lamb Sausages (Merguez). These spicy sausages offer a taste of North Africa and are surprisingly quick and easy to make - no casings needed.
Servings: 6 servings
Calories: 225kcal
Ingredients
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 1/2 tsp fennel seeds
- 1 lb ground lamb
- 1 tsp salt
- 1/4 tsp cinnamon
- 2 garlic cloves minced
- 3 tbsp harissa paste
Instructions
- Dry toast the whole fennel, coriander, and cumin seeds in a clean and dry pan over medium heat. Stir constantly to prevent them from burning. Remove the toasted seeds from the pan and place them onto a clean plate the moment they're fully toasted. This will take about 2-3 minutes.1 tsp coriander seeds, 1 tsp cumin seeds, 1/2 tsp fennel seeds
- Let the toasted seeds cool and grind them with a mortar and pestle or electric spice grinder. If you let the seeds cool, the oils harden a little, which stops them from sticking together in the grinder.
- In a medium-sized bowl, combine the ground lamb, freshly ground spices, remaining spices, harissa paste, and fresh garlic. Mix to combine with your hands or a large spoon.1 lb ground lamb, 1 tsp salt, 1/4 tsp cinnamon, 2 garlic cloves, 3 tbsp harissa paste
- Wet your hands with water and shape the ground meat into equally-sized sausages. For breakfast sausages, I prefer 2-inch lengths to prevent breakage. Place them on a clean plate or in a storage container. Pan-fry in 1 tbsp of olive oil or grill them for about 4 minutes on both sides or until the internal temperature reaches 160°F (71°C). Let them rest briefly for the juices to distribute and serve on their own, as lamb kebabs, or spicy hot dogs.
Video
Notes
Adjust heat: You can add some cayenne pepper to increase the heat of the Merguez. The heat level will depend on the harissa paste you're using. Taste the paste beforehand to gauge its spiciness.
Casings: Feel free to add casings if you prefer. I skip the casings and make these sausages small to keep them intact. Or, shape them into kofta or patties—Merguez sausage makes delicious lamb burgers as well.
Storage tips: Store the raw Merguez mixture in an airtight container in the fridge and use within one day. I don't recommend freezing the raw mixture. Cooked sausages can be refrigerated for up to 3 days or frozen for up to 3 months in a freezer-safe container.
Nutrition
Calories: 225kcal | Carbohydrates: 2g | Protein: 13g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 55mg | Sodium: 534mg | Potassium: 213mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 56IU | Vitamin C: 2mg | Calcium: 24mg | Iron: 2mg
