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!

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  • 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!

How to eat it?


October 11, 2023
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