Merguez

Savor the bold flavors of North Africa with homemade Merguez sausages, crafted from spiced ground lamb and aromatic garlic. Ideal for a weekend barbecue or a cozy weeknight dinner, these sausages promise to elevate your culinary experience.

• 1 kg ground lamb
• 2 teaspoons cumin
• 2 teaspoons coriander
• 1 teaspoon paprika
• 1 teaspoon cayenne pepper
• 4 cloves garlic
• 1 tablespoon salt
• 0.5 teaspoon black pepper
• 8 meters natural sheep casings

Method

1. 1

   Soak the natural sheep casings in water for about 30 minutes, then rinse them thoroughly.

2. 2

   In a large mixing bowl, combine the ground lamb, cumin, coriander, paprika, cayenne pepper, minced garlic, salt, and black pepper. Mix well until fully combined.

3. 3

   Using a sausage stuffer, fill the casings with the meat mixture, being careful not to overstuff them. Tie the ends of the sausages securely.

4. 4

   Preheat your grill or skillet over medium-high heat. Cook the sausages for about 4-5 minutes on each side, or until browned and cooked through.

5. 5

   Remove the sausages from the grill or skillet and let them rest for a few minutes before serving.

6. 6

   Serve hot with a side of harissa, fresh bread, or in a sandwich with salad.