Description
Merguez sausage is a spicy North African sausage made with lamb or beef, seasoned with harissa, garlic, and aromatic spices like cumin and coriander. Its deep red color and bold flavors make it a popular ingredient in Middle Eastern and Mediterranean cuisine, perfect for grilling, frying, or stewing.
Ingredients
Scale
- 1 pound ground lamb (or a mix of lamb and beef)
- 2 tablespoons harissa paste
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional, for extra heat)
- 3 garlic cloves, minced
- 2 tablespoons chopped fresh parsley or cilantro
- 1 tablespoon olive oil (optional, for juiciness)
Instructions
- Prepare the Spice Blend: In a small bowl, mix harissa, paprika, cumin, coriander, salt, black pepper, and cayenne pepper.
- Combine with Meat: In a large bowl, add the ground lamb and garlic. Sprinkle the spice blend over the meat and mix thoroughly with your hands. Add parsley or cilantro for freshness.
- Shape the Sausages: Form the mixture into sausage shapes or patties. Alternatively, stuff it into sausage casings if desired.
- Cook: Heat a grill or skillet over medium heat. Cook the sausages for 3-4 minutes per side until browned and cooked through. The internal temperature should reach 160°F (71°C).
- Serve: Pair with couscous, flatbreads, or a side salad for a complete meal.
Notes
- For a milder flavor, reduce the amount of harissa or cayenne.
- Merguez sausages can be frozen raw for up to 3 months.
- If using sausage casings, soak them in water for 30 minutes before stuffing.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling or Pan-frying
- Cuisine: North African, Mediterranean
Nutrition
- Serving Size: 1 sausage (approx. 4 oz)
- Calories: 250
- Sugar: 1g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 18g
- Cholesterol: 70mg