Homemade Merguez Sausage

Spice up your kitchen with this bold and flavorful Homemade Merguez Sausage recipe, a Middle Eastern and North African classic that’s bursting with aromatic spices and rich, meaty goodness. Crafted from a blend of ground lamb and beef, these sausages are seasoned to perfection with harissa paste, cumin, paprika, and an array of other warming spices. Fresh cilantro and parsley add a pop of brightness, while the natural lamb casings ensure an authentic texture. Perfect for grilling or pan-searing, these sausages deliver a smoky char and a juicy bite in every link. Ready in just an hour, they make an impressive centerpiece for any dinner, whether served with fluffy couscous, stuffed into a sandwich, or enjoyed on their own. Bring global flavors to your table with this homemade merguez recipe—ideal for adventurous cooks and spice lovers alike!

Nutriscore Rating: 47/100

Prep Time:45 mins

Cook Time:15 mins

Total Time:60 mins

Servings: 8

Ingredients

• 500 grams Ground lamb
• 500 grams Ground beef (80% lean)
• 4 cloves Garlic cloves, minced
• 2 tablespoons Harissa paste
• 2 teaspoons Ground cumin
• 2 teaspoons Paprika
• 2 teaspoons Ground coriander
• 1 teaspoon Ground fennel seeds
• 0.5 teaspoon Ground cayenne pepper
• 2 teaspoons Salt
• 1 teaspoon Black pepper
• 2 tablespoons Fresh cilantro, chopped
• 2 tablespoons Fresh parsley, chopped
• 1 package Lamb sausage casings

Directions

Step 1

In a large mixing bowl, combine the ground lamb and ground beef.

Step 2

Add the minced garlic, harissa paste, ground cumin, paprika, ground coriander, ground fennel seeds, ground cayenne pepper, salt, black pepper, chopped cilantro, and chopped parsley to the meat mixture.

Step 3

Mix all ingredients thoroughly using your hands or a spatula until well combined. It's important to distribute the spices evenly throughout the meat mixture.

Step 4

If using natural lamb sausage casings, rinse them under cold water to remove any packing salt, then soak in warm water for about 30 minutes. While soaking, check the casings for any holes.

Step 5

Attach a sausage-stuffing attachment to your meat grinder or sausage stuffer. Lubricate the attachment and thread the casing onto the nozzle, leaving a tail of about 15 cm to tie off later.

Step 6

Begin stuffing the sausage by feeding the meat mixture into the grinder or stuffer, being careful not to overfill or burst the casing. Guide the filled sausage onto a clean surface, coiling it as you go.

Step 7

Twist the sausage at regular intervals to form individual links, ensuring that each link is of equal size. Tie off the ends with kitchen twine if desired.

Step 8

Preheat a grill or a skillet over medium-high heat.

Step 9

Cook the merguez sausages for about 7-8 minutes on each side, or until they are cooked through and have a nice char on the outside.

Step 10

Serve hot, either on their own, with a side of couscous, or in a sandwich.

Step 11

Enjoy your homemade merguez sausages!

Nutrition Facts

Serving size	1580.8 grams (1580.8g)

Amount per serving	% Daily Value*
Calories	4313

Total Fat 331.20g	425%
Saturated Fat 131.10g	656%
Polyunsaturated Fat 7.00g
Cholesterol 1225mg	408%
Sodium 11388mg	495%
Total Carbohydrate 18.40g	7%
Dietary Fiber 7.00g	25%
Total Sugars 2.80g
Protein 312.80g	626%

Vitamin D 51IU	255%
Calcium 464mg	36%
Iron 37mg	203%
Potassium 4931mg	105%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 69.2%

Protein: 29.1%

Carbs: 1.7%