North African Merguez

Francine Lizotte


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!


☆☆☆☆☆ 0 votes

4 servings
15 Min
No-Cook or Other


  • 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 large
    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 >>>>

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