Traditional Merguez Sausage

A bright red meat that sizzles on the grill, releasing spicy and fragrant juices. The scent of toasted cumin and garlic promises a firm snap and a tender center.

• Prep time: 45 min
• Cook time: 10 min
• Difficulty: Medium
• Calories: 552
• Protein: 34 g
• Carbs: 10 g
• Fat: 42 g

Ingredients

• 333.3 g Ground lamb ( well chilled )
• 333.3 g Ground beef 20% fat ( visible fat )
• 2.7 piece Garlic ( pressed )
• 1.3 tbsp Cumin ground
• 1.3 tbsp Sweet paprika
• 0.7 tbsp Hot pepper en poudre
• 0.7 tbsp Coriander seeds ( crushed )
• 10 g Gray sea salt
• 0.7 tsp Black pepper ground
• 1.3 tbsp Extra virgin olive oil
• 2 piece Sheep casing ( rinsed and desalted )
• 1.3 tbsp Harissa

Instructions

1. Meat preparation

   In a large, cold container, mix the minced lamb and beef. The meat must remain cold so the fat doesn't melt during manual handling.

2. Seasoning and kneading

   Add the pressed garlic, cumin, paprika, chili powder, harissa, and crushed coriander seeds. Pour in the olive oil and salt. Knead firmly by hand until the mixture becomes sticky and homogeneous.

3. Stuffing

   Slide the casing onto the stuffer nozzle. Gently push the meat through to avoid air bubbles. The casing should be taut but flexible. Tie every 10 to 12 cm.

4. Drying and resting

   Let the sausages rest in the refrigerator uncovered for at least 2 hours. The skin needs to dry slightly to become crispy when cooked.

Chef's tips

• Never prick the sausages while cooking, the juices must stay inside to keep the meat tender.
• Beef fat is essential, do not use meat that is too lean or the sausage will be dry as wood.

Storage

Store for up to 3 days in the refrigerator or freeze immediately after resting.