Merguez is a red, spicy mutton or beef based fresh sausage in Maghrebi cuisine. Merguez is a sausage made with uncooked lamb, beef, or a mixture stuffed into a lamb-intestine casing. It is heavily spiced with cumin and chili pepper or harissa, which give it its characteristic piquancy and red color, as well as other spices such as sumac, fennel, and garlic.
Merguez is usually eaten grilled. This recipe has been adapted from Melissa Clark and does not use traditional lamb-intestine casing.
Prep Time15 minutesmins
Cook Time7 minutesmins
Refrigeration5 daysd
Total Time5 daysd22 minutesmins
Course: Meat
Cuisine: Algerian
Keyword: algerian, lamb, sausage
Servings: 4servings
Calories: 326kcal
Ingredients
½teaspooncumin powder
½teaspooncoriander powder
½teaspoonfennel
1poundground lambor beef
2tablespoonsfresh cilantrofinely chopped; more for serving
2garlic clovesminced
1 ½teaspoonskosher salt
1teaspoonpaprika
½teaspooncayenne pepperor to taste
Olive oilfor cooking
Harissafor serving (optional)
Instructions
In a small skillet over medium-low heat, toast cumin, coriander and fennel until fragrant, 1 to 2 minutes.
In a large bowl, combine all ingredients and mix well. Form lamb mixture into desired shape (1-inch-thick by 5-inch-long cigars make nice merguez, but fatter cylinders or patties will also work). Chill for up to 5 days, freeze for up to 3 months, or use immediately.
Brush sausages with oil and grill or broil them until browned and cooked through. Or fry them in a little oil until well browned all over. Serve with more cilantro and harissa on the side, if desired.