Merguez Recipe

Moroccan Spicy Sausage

If you’re craving the taste of Merguez and can’t make it to Morocco, you can try making these delicious sausages at home. While making sausage from scratch may sound intimidating, this simplified recipe captures the essence of Moroccan Merguez.

Yields: 12-15 sausages Prep time: 30 minutes Stuffing time: 30 minutes Cooking time: 10-12 minutes

Ingredients

For the sausage:

2 pounds (1 kg) ground lamb or beef
1/4 cup (60 ml) harissa paste
1/4 cup (50 grams) fresh cilantro, chopped
1/4 cup (50 grams) fresh parsley, chopped
1 tablespoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup (60 ml) water

For the casing:

2 feet (60 cm) lamb or beef casings

Method

Make the sausage mixture: In a large bowl, combine the ground lamb or beef, harissa paste, cilantro, parsley, cumin, coriander, paprika, salt, pepper, and water. Mix well until thoroughly combined.
Stuff the casings: Stuff the sausage mixture into the casings, using a sausage stuffer or a large spoon. Twist the casings to separate the sausages.
Refrigerate: Refrigerate the sausages for at least 30 minutes to allow the flavours to meld.
Grill: Preheat a grill to medium-high heat. Grill the sausages for 10-12 minutes, or until cooked through and slightly charred.
Serve: Serve the merguez sausages hot, with bread, hummus, or a salad.

pastel de nata

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