Spiced North African Lamb Merguez Sausages
Experience the rich and aromatic flavors of North Africa with these homemade Lamb Merguez sausages. This recipe highlights the distinct taste of harissa, a spicy chili paste that infuses the sausage with warmth and depth. By toasting your spices beforehand, you'll unlock their full potential, making these sausages perfect for grilling. Whether you choose to shape them into patties or stuff them into casings, they deliver an irresistible flavor that’s best enjoyed after resting overnight. Serve them with fluffy couscous or alongside grilled vegetables for a delicious and memorable meal.
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
coriander seed
1 tablespoon (dry toasted)
cumin seed
1 tablespoon (dry toasted)
anise seed
1 tablespoon (dry toasted (or fennel seed, in a pinch))
cinnamon
1 tablespoon (preferably Ceylon)
cayenne
1/2-1 teaspoon (depending on heat preference of harissa)
turmeric
2 teaspoons
ground lamb shoulder
1 lb (fresh)
garlic cloves
2 (minced fine)
fresh ginger
1 teaspoon (grated)
mixed spice
1 tablespoon
harissa
2 tablespoons
tomato paste
1 tablespoon
salt
1/2 teaspoon (to taste)
ice water
as needed
Instructions
1
Start by toasting the coriander, cumin, and anise seeds in a dry skillet over medium heat until fragrant, about 3-5 minutes. Let cool for a minute and then grind them into a fine powder using a spice grinder or mortar and pestle. Store any extra spice blend in a glass jar for future use.
2
In a large mixing bowl, combine the ground lamb shoulder, minced garlic, grated ginger, tomato paste, harissa, mixed spices, turmeric, cinnamon, cayenne, and salt. Mix thoroughly with a stand mixer or your hands, gradually adding ice water one tablespoon at a time until the mixture is evenly combined and slightly sticky.
3
Before cooking, form a small patty with the mixture and fry it in a pan to taste the seasoning. Adjust the flavors if necessary, adding more salt, harissa, or spices as desired.
4
Once you're satisfied with the seasoning, cover the bowl and let the sausage mixture chill in the refrigerator overnight for optimal flavor development, or at the very least for an hour.
5
If shaping into patties, wet your hands with ice water to prevent sticking. Alternatively, stuff the mixture into sausage casings for the traditional approach. Chill the formed patties or coil in the refrigerator if not cooking immediately.
6
Preheat your grill to medium-high heat. Cook the sausages for a total of 10-12 minutes, turning them once halfway through, until they are cooked through and have a beautiful char.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are North African Lamb Merguez Sausages?
They are a rich and aromatic homemade sausage known for their distinct spicy flavor from harissa and a warm blend of toasted spices.
What is the primary protein used in this recipe?
The recipe uses 1 lb of fresh ground lamb shoulder.
What gives these sausages their spicy kick?
The heat comes from harissa, a spicy chili paste, and additional cayenne pepper.
How should I prepare the coriander, cumin, and anise seeds?
You should dry toast them in a skillet over medium heat for 3-5 minutes until fragrant, then grind them into a fine powder.
What can I use if I do not have anise seeds?
Fennel seeds can be used as a substitute in a pinch.
Why is it recommended to toast the spices beforehand?
Toasting spices unlocks their full potential, creating a deeper and more fragrant flavor profile.
What type of cinnamon is preferred for this recipe?
Ceylon cinnamon is the preferred variety for these sausages.
How much garlic and ginger is needed?
The recipe calls for 2 cloves of finely minced garlic and 1 teaspoon of grated fresh ginger.
What is the purpose of adding ice water to the meat mixture?
Ice water is added gradually to help the mixture combine evenly and achieve a slightly sticky consistency.
How should I mix the sausage ingredients?
You can use a stand mixer or your hands to thoroughly combine the meat, spices, and wet ingredients.
How can I check if the seasoning is correct before cooking the whole batch?
Form a small patty and fry it in a pan to taste the flavor, then adjust salt or harissa if necessary.
How long should the sausage mixture chill before cooking?
For optimal flavor development, let it chill in the refrigerator overnight, or at least for one hour.
Can I make these without sausage casings?
Yes, you can easily shape the mixture into patties instead of stuffing them into casings.
What is a good tip for shaping the patties?
Wet your hands with ice water to prevent the meat mixture from sticking to your skin while shaping.
What is the best cooking method for these sausages?
Grilling is the recommended method to achieve a beautiful char and great flavor.
What grill temperature should be used?
Preheat your grill to medium-high heat.
How long do Merguez sausages take to grill?
They take approximately 10-12 minutes in total.
How many times should I turn the sausages on the grill?
Turn them once halfway through the cooking process.
What should I serve with Lamb Merguez sausages?
They pair perfectly with fluffy couscous or alongside grilled vegetables.
How should I store leftover spice blend?
Store any extra ground spice blend in a glass jar for future use.
What role does tomato paste play in the recipe?
Tomato paste helps with the color and adds a subtle depth of flavor to the meat mixture.
How much cayenne should I use?
Use 1/2 to 1 teaspoon, depending on how spicy your harissa is and your personal heat preference.
What is the specific meat-to-fat ratio recommended?
While not specified as a ratio, using ground lamb shoulder provides a good balance of flavor and fat for sausages.
Is salt included in the ingredient list?
Yes, 1/2 teaspoon of salt is suggested, but it should be adjusted to taste.
How do I grind the toasted seeds?
You can use a spice grinder or a traditional mortar and pestle.
Are these sausages gluten-free?
Based on the ingredients listed (meat, spices, paste, water), they are naturally gluten-free.
What is the texture of the mixture before shaping?
The mixture should be evenly combined and slightly sticky.
Can I cook these if I don't have a grill?
While grilling is suggested, they can also be pan-fried in a skillet.
How many ingredients are in this recipe?
There are 14 ingredients in total, including spices and liquids.
What makes Merguez sausages North African?
The combination of lamb, harissa, and spices like cumin and coriander is characteristic of Maghrebi cuisine.