merguez sausage

Merguez (Lamb Sausages)

In Asian by Mark MaskerLeave a Comment

Traditionally, you make merguez sausage using lamb but other types of red meat would work as well, although they’d lack the real-deal flavor of that tradition. One day I’m going make this as patty for a merguez burger or straight-up ground for a merguez-based chili. These spicy sausages are usually grilled and eaten alongside couscous.

merguez sausage

Photo credit to Wikimedia Commons, per CC BY-SA 2.0

Merguez Ingredients

  • 3 pounds lean lamb, trimmed
  • 1 tablespoon salt
  • 1 1/2 tablespoons cumin
  • 2 teaspoons coarse ground black pepper
  • 1/4 cup paprika
  • 1 1/2 teaspoon cayenne pepper
  • 1 teaspoon cinnamon
  • 1/2 cup pomegranate juice
  • 1 1/2 tablespoons minced garlic
  • 1 teaspoon dry ginger
  • 1 teaspoon thyme leaves
  • Natural or vegetable casings


  1. Grind the lamb once through the medium (1/8-inch) plate of a meat grinder.
  2. In a large bowl, mix together all remaining ingredients and add the meat, using your fingers to combine.
  3. Attach the stuffing horn to your grinder and prepare the casings. Grind the mixture through the 1/8-inch plate again, through the stuffing horn and into the casings. Twist and tie the sausages into 5-inch lengths.
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Managing Editor | Mark is a freelance journalist based out of Los Angeles. He’s our Do-It-Yourself specialist, and happily agrees to try pretty much every twisted project we come up with.

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