I’ve tried a number of Merguez recipes, from a variety of sources and largely I’ve wanted a little more poke! The following recipe is based upon many others but I’ve altered it to include a lot more garlic and harissa and also some sweetness with the sugar and cinnamon.
150 g lamb fat
250 g pork fat
1.5 kg diced lamb
2 tsp cumin
2 tsp coriander
8 cloves garlic crushed
1 tsp salt
2 tsp fennel
4 tsp fiery Harrisa
4 tsp paprika
1 tsp cayenne pepper
2 tsp pepper
1/2 tsp cinnamon
1 tsp sugar
1 handful coriander chopper
250 ml iced water
3 meter lamb casings soaked in warm water
Please take a look at how-to-make-sausages, how-to-cook-sausages and the-science-of-great-sausages. These guides will apply to all the sausage recipes on this site and will provide you with a great primer!
Place the fat in the freezer well ahead of time
Place the diced lamb in the freezer about an hour ahead of time
Soak about 3 meters of lamb casings in warm water
Cool the metal parts of your grinder and stuffer before use, if possible
Remove the diced lamb from the freezer when its got a frozen crust to it
Remove the fat and chop roughly so that it will go into the grinder
Grind the lamb and the fat into a bowl. Keep the bowl chilled whilst you prepare the spices
Roast and grind to a coarse powder, the cumin, coriander and fennel
Mix all the spice mix ingredients together in a bowl
Add the spice mix and water to the ground lamb, lamb fat and pork fat and mix thoroughly, then chill in the fridge for 30 mins.
Re-grind the mixture into a chilled bowl
Stuff into casings, taking care – lamb casings are more delicate that hog casings and will burst more easily if over stuffed
Cook under a medium grill for 15 mins on a foil lined tray – watch out for the odd flare up!