Merguez Sausage
Jump to recipeIngredients
- 2 lbs ground lamb (preferably shoulder, 20% fat content)
- 3 tbsp harissa paste
- 4 cloves garlic, minced
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 1 tsp ground coriander
- 1 tsp fennel seeds, crushed
- 1/2 tsp ground cinnamon
- 1/2 tsp cayenne pepper
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 2 tbsp ice water
- Lamb casings, soaked and rinsed (about 4 feet)
Instructions
- 1
Combine the harissa paste, minced garlic, cumin, smoked paprika, coriander, crushed fennel seeds, cinnamon, cayenne pepper, salt, and black pepper in a small bowl to create the spice mixture.
- 2
Place the ground lamb in a large chilled mixing bowl. Add the spice mixture and ice water. Using your hands or a stand mixer with paddle attachment, mix on low speed for 2-3 minutes until the spices are evenly distributed and the mixture becomes slightly tacky.
- 3
Cover the seasoned lamb mixture and refrigerate for at least 1 hour, or overnight, to allow the flavors to meld together.
- 4
Thread the soaked lamb casings onto a sausage stuffer. Fill the stuffer with the chilled meat mixture and stuff the casings, being careful not to overfill. Twist into 5-6 inch links, alternating directions with each twist.
- 5
Prick any air bubbles with a sterilized needle. Let the sausages rest uncovered in the refrigerator for at least 2 hours to dry the casings and set the links.
- 6
To cook, grill over medium-high heat for 4-5 minutes per side, or pan-fry in a cast iron skillet with a drizzle of olive oil over medium heat for 10-12 minutes, turning occasionally until cooked through and internal temperature reaches 160°F.