Recipe: Merguez sausages

Rating: 4.5 stars based on 1109 reviews

A spicy, red sausage from North Africa. Merguez are made with either beef or lamb and flavoured with harissa.Harissa is a hot chilli paste based on chilli, garlic and olive oil.

Following the North African theme they are good with some cooling couscous.


  • 350 g lean beef or lamb shoulder, roughly chopped
  • 100g beef or lamb fat, roughly chopped
  • 1 clove of garlic, finely chopped
  • 2 tablespoons of cold water
  • 1 teaspoon harissa or Red Curry Paste
  • 1/2 teaspoon of black pepper
  • 1 teaspoon of salt
  • 1/4 teaspoon each of ground cinnamon, cayenne pepper and fennel seeds


  • Use cold meat straight out of the fridge
  • Use a food processor or mincer to mince the beef, beef fat and garlic (if you have a mincer use the medium disk)
  • Add the rest of the ingredients
  • Fry a small piece to check seasoning
  • Either make into sausages or use the sausage meat in patties or crepinettes
  • Leave for at least a few hours or ideally overnight before cooking, this allows the flavours to blend and develop


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