Homemade Merguez
- Total Time
- About 15 minutes, plus up to 5 days' refrigeration
- Rating
- Notes
- Read community notes
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Ingredients
Yield:About 1 pound of sausages
- ½teaspoon cumin seeds
- ½teaspoon coriander seeds
- ½teaspoon fennel seeds
- 1pound ground lamb
- 2tablespoons fresh cilantro, finely chopped; more for serving
- 2garlic cloves, minced
- 1½teaspoons kosher salt
- 1teaspoon paprika
- ½teaspoon cayenne pepper, or to taste
- Olive oil, for cooking
- Harissa, for serving (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
229 calories; 19 grams fat; 8 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 13 grams protein; 196 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
In a small skillet over medium-low heat, toast cumin, coriander and fennel seeds until fragrant, 1 to 2 minutes. Transfer warm spices to a spice grinder and grind well, or use a mortar and pestle and pound seeds.
- Step 2
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.
- Step 3
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.
Private Notes
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Cooking Notes
NMR Smith
I made a triple batch of the spices and split it between a pound of lamb and a pound of beef. I cut back on the salt by about a third, and still found it much too salty. Next time, I'll omit the salt altogether but keep the other spices tripled. (I know I like my Merguez sausage spicy!)
Edward B. Blau
We get lamb from a nearby farm and I was looking for something different to make with ground lamb. I came across this recipe handmade it. I put a beaten egg into the ground lamb but otherwise followed the recipe. They are terrific. We made a Greek Gyro sauce to go with them and polenta. It is now our favorite ground lamb recipe.
Laurel
This came out great with a pound of ground turkey. Next time I’ll use even less salt though—I cut it back to 1 tsp and it still seemed a bit salty.
Steve
Almost doubled everything except the salt (Diamond Crystal Kosher is just right since it is the fluffiest) and cayenne. If you are adding egg as a binder, don't! You should mix it with a paddle in a Kitchen Aid (bowl and paddle chilled) for a few minutes. This way you: develop the natural collagen as a binder; blend the fat in better; distribute the spices; keep your hands out. The crust on the bare sausage is so much better and the juices are locked in. Harissa on side to adjust spice.
Edward B. Blau
This is why we get ground lamb when we pick up our lamb from a neatby farm. We also use a gyro sauce and add an egg and only one teaspoon of Kosher salt. It is a really good recipe.
Anne C.
I made this with ground chicken. I added a little bit of harissa to the meat. It ended tasting pretty much like the merguez I enjoyed in my home country, France, where you can find lots of North African delicacies. Good recipe!
Anthony M.
This was absolutely delicious. I used twice as much cumin and coriander, and served it with tzatziki and butter lettuce leaves for wraps.
ShelleyB
I was eager to try this recipe as I'm someone who orders merguez whenever they're on a menu -- but live in a rural area where they are impossible to find. And not having to mess around stuffing casings - yay! Made to recipe and, while the flavour was good (still would up the seasonings next time), I could not get anything like the cigar-shape that all good merguez are. Anything thinner than an emaciated ovoid would fall apart, some right when they hit the grill. A binder of some kind needed.
ariel
i mixed it with a chilled kitchen aid paddle as suggested. Brilliant! never going back to hand mixing.
StrongChef
Delicious. Doubled down on the spices. Served with shallots, harissa and spicy mustard.
Liz
I've made these twice (tonight will be the third time) with a 12oz package of Impossible Burger, otherwise following the recipe exactly, and they are divine! Grilled the first time, pan-friend the second. Excellent, excellent.
Kim Hadj
I doubled the spices. Add some black pepper. All in all very good and will make it again
Elie
Excuse me but if i want a recipe spice to make a merguez bu5 in gramme anyone can help me?
Bill (Vancouver)
Elie, It is much easier using volume measurements instead of weight measurements for this recipe. Measuring spoons are not expensive and are readily available.
Mothersquid
Cook this outdoors, the smoke w take your breath away. But so worth it. Adapt the recipe to your favored spice level, mild to scorching, but watch salt- start w half & cook test piece. Served w pita, Cucumber tomato salad, even some tzatiki type yogurt sauce, excellent.
Megan
Delicious! Used 1tsp Morton's kosher salt and 1/4tsp cayenne
Justin
WAY too salty... I would dramatically reduce or even omit the salt altogether next time to determine what would be appropriate. Would have been delicious, otherwise...
Steve
Almost doubled everything except the salt (Diamond Crystal Kosher is just right since it is the fluffiest) and cayenne. If you are adding egg as a binder, don't! You should mix it with a paddle in a Kitchen Aid (bowl and paddle chilled) for a few minutes. This way you: develop the natural collagen as a binder; blend the fat in better; distribute the spices; keep your hands out. The crust on the bare sausage is so much better and the juices are locked in. Harissa on side to adjust spice.
Just Me
Outstanding. I used smoked paprika because it is what I had, and liked the complexity. Otherwise as written. Made a double batch, and guests asked for the few leftovers. Will add to rotation.
Susan in San Francisco
I think the lamb mixture does benefit from overnight in the fridge before cooking. Not FIVE days, though for raw meat. Yikes. Also, I found the KOSHER salt amount to be perfect but the spice amounts to be a bit light. I prefer 1.5 inch meatballs to patties or "cigars" and 13 minutes on a parchment line quarter sheet pan at 425 was perfect.
Nina C. Cook
Totally agree about adding an egg and the salt, you need 1/2 tsp-3/4 tsp at most. I also add ~ 2 tbsp. minced onion (red, yellow or dried - if you mix it ahead) and one tbsp. of soft whole wheat bread crumbs.
mikermeals
Excellent and easy to prepare!
Karyn
I used 1 1/2x on the spices up could have doubled. I made into patties but cooked just a bit too long... they were dry.
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