Real Recipes From Real Home Cooks ®

north african merguez

Recipe by
Francine Lizotte
Surrey South, BC

This spicy lamb sausage has a great earthy flavor! The combination of ingredients makes this tasty African sausage very different from others... you just have to try it!

yield 4 servings
prep time 15 Min
method No-Cook or Other

Ingredients For north african merguez

  • 1 tsp
    whole cumin seeds
  • 1 tsp
    whole coriander seeds
  • 1 tsp
    whole fennel seeds
  • 1/2 tsp
    ras el hanout
  • 1/4 tsp
    sweet paprika
  • 1/4 tsp
    cayenne pepper, or more to taste
  • 1/4 tsp
    ground cinnamon
  • 2 Tbsp
    harissa paste
  • 2 lg
    cloves garlic, pressed
  • 1 Tbsp
    tomato paste
  • 1 lb
    ground lamb

How To Make north african merguez

  • 1
    In a small skillet over medium heat, add cumin coriande and fennel seeds; toast until fragrant, about 2 minutes. Let the seeds cool off for 15 minutes before transferring into a spice grinder; grind to a fine powder. Transfer spice mixture to a small bowl and mix ras el hanout, paprika, cayenne pepper, cinnamon, harissa and garlic; mix until well blended.
  • 2
    In a mixing bowl, combine lamb (directly from fridge) and spice mixture. Spread tomato paste on top and quickly mix with hands. Cover meat tightly with plastic wrap and chill overnight.
  • 3
    Next day, make patties or sausage. If making sausage, soak casing in cold water for 30 minutes and rinse throroughly. Lightly lubricate a small sausage nozzle with grapeseed oil. Pull casing over and leave about 2-inches overhanging at the end; make a knot. Proceed with sausage making and when done, twist into 6-inch links and burst bubbles with a toothpick or sausage pricker.
  • 4
    To view this recipe on YouTube, click on this link >>>>