Ultimate Homemade Merguez Sausage Recipe

Dive into the vibrant world of North African cuisine with this mouthwatering homemade merguez sausage recipe. Bursting with bold flavors and aromatic spices, this lamb sausage will transport your taste buds to the bustling markets of Morocco.

Mastering the Art of Sausage Making: Key Tips for Success

Creating the perfect merguez sausage involves more than just mixing ingredients. Here are some crucial tips to elevate your sausage-making game:

• Embrace the fat: Aim for at least 30% fat content for juicy, flavorful sausages.
• Keep it cool: Maintain cold temperatures throughout the process to ensure proper binding.
• Spice it right: Season the meat before grinding for even flavor distribution.
• Mix it up: A quick spin in the stand mixer helps achieve the ideal texture.
• Test and adjust: Always cook a small patty to check seasoning before stuffing.

Ingredients

• 2 teaspoons (6g) whole cumin seed
• 2 teaspoons (6g) whole coriander seed
• 2 teaspoons (6g) whole fennel seed
• 2 tablespoons (14g) paprika
• 2 tablespoons (18g) Diamond Crystal kosher salt, plus more to taste; for table salt use half as much by volume or the same weight
• 1 teaspoon (3g) cayenne pepper
• 3 pounds (1.4kg) lamb shoulder, cut into 3/4-inch cubes and gristle removed
• 1 pound (455g) lamb, beef, or pork fat, cut into 3/4-inch cubes
• 2 tablespoons freshly minced garlic (about 6 medium cloves; 25g)
• 1/3 cup (75g) harissa
• 1/3 cup (80ml) ice water
• Lamb casings, soaked in warm water for 30 minutes prior to use

Step-by-Step Merguez Sausage Preparation

1. Toast cumin, coriander, and fennel seeds in a cast iron skillet over medium heat until fragrant, about 2 minutes. Grind into a fine powder using a spice grinder. Mix with paprika, salt, and cayenne in a small bowl.
2. Combine lamb, fat, spice mixture, garlic, and harissa in a large bowl. Toss until meat and fat are well-coated. Chill for about 20 minutes.
3. Using a meat grinder with a small die, grind the mixture into a bowl set in ice.
4. Transfer ground meat to a stand mixer with a paddle attachment. Mix on low for 1 minute. Add ice water and continue mixing until the sausage is uniform and sticky, about 1 minute more.
5. Form a small patty and cook it in a frying pan over medium-high heat. Taste and adjust seasonings if needed.
6. Stuff the sausage mixture into lamb casings, twisting into 6-inch links. Refrigerate until ready to cook.
7. Prepare your grill for medium-high direct heat. Grill the sausages until they reach an internal temperature of 155°F. Let rest for 5 minutes before serving.