Merguez sausage recipe

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!