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.
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!
- 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
- 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!