Merguez Sausage

Spiced lamb sausages with a fiery kick, merguez delivers warmth from harissa, cumin, and smoked paprika balanced by aromatic fennel and cinnamon. These North African favorites are juicy and flavorful, perfect grilled whole or sliced into couscous and tagines. A must-make for weekend entertaining or when you want bold, exotic flavors on the table in under an hour.

Ingredients

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

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.

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.

Cover the seasoned lamb mixture and refrigerate for at least 1 hour, or overnight, to allow the flavors to meld together.

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.

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.

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.