×

New York Times Best Seller! Best Cookbooks of 2016 lists by Amazon, BBC, Chicago Tribune, Wired, and many more

Meathead: The Science of Great Barbecue and Grilling

  • More great recipes, techniques, science, mythbusting
  • Includes 90 day trial membership to the Pitmaster Club
  • "Only one outdoor cooking book this summer? Make it 'Meathead'" Chicago Tribune
  • "Quite simply the best book about outdoor cooking" BBC Good Food

To learn more and order:

I'm not interested.

×

We can up your game

Join our Pitmaster Club and help us help you. Benefits include:

• No more ads!
• The Pit forum with tons of info
• Scores of new recipes
• Monthly newsletter
• Video seminars with famous pitmasters
• Weekly podcast of news and interviews
• Comprehensive Temperature Magnet ($10 retail)
• Monthly giveaways of Gold Medal grills and smokers
• Discounts on products we love
• Educational and social Meat-Ups
• Support for Operation BBQ Relief
• Support for Global Alliance for Clean Cookstoves
• Support for AmazingRibs.com!
• Money back guarantee

Learn more about the Pitmaster Club

I'm not interested.

AmazingRibs.com BBQ Logo

lamb merguez sausages

Moroccan Merguez Sausage From Scratch

"We're off on the road to Morocco, This taxi is tough on the spine (hit me with a band-aid, Dad), Where they're goin', why we're goin', how can we be sure, I'll lay you eight to five that we'll meet Dorothy Lamour (yeah, get in line)." Sung by Bing Crosby & Bob Hop in the 1942 movie The Road To Morocco

Merguez is a spicy sausage from North Africa whose popularity has spread all over Europe with African immigrants. You'll find it being grilled in Berlin on street corners and in Paris in white tablecloth restaurants. It is usually lamb, but sometimes it is beef or a blend of the two. It is cased in links, served as patties, as meatballs, and often formed into a tube and skewered.

Makes. About 4 pounds
Takes. About 2 hours

Ingredients

3 pounds lamb shoulder

1 pound lamb or beef fat or both

10 cloves (about 5 teaspoons) of garlic, minced or pressed

2 teaspoons whole cumin seed

2 teaspoons whole fennel seed

2 teaspoons coriander

2 tablespoons American paprika

2 teaspoons hot red pepper flakes

1/4 teaspoon allspice

1/4 teaspoon cinnamon

1 tablespoon kosher salt

2 1/2 teaspoons black pepper

2 tablespoons fresh chopped parsley

4 ounces chilled water

Optional. Add 1/4 teaspoon of cayenne for a little extra heat, as they like it in Morocco.

Optional. About 8 feet of lamb casings.

Method

1) Before making sausage, please familiarize yourself with best practices as described in our article on The Science Of Sausage Making.

2) Slice the meat and fat into cubes removing gristle and sinew. Place it on a plate or pan in the freezer, along with the grinder parts that will contact the meat. Leave it there for about 20 minutes until it is firm but do not let it freeze. This makes grinding easier.

3) Grind it with a 1/4" die. Toast the cumin, fennel, and coriander seeds in a frying pan over a low heat for one or two minutes until fragrant. Allow seeds to cool and then grind them to a powder in a spice grinder or pestle and mortar. Toss in with the meat. Mix in the water and everything else.

4) Pinch off a small piece of the sausage and cook it in a frying pan let it cool and taste to see if the seasoning is to your taste. Form it into patties, meatballs, skinless tubes, or encase it in lamb casings. You can then grill or smoke it, or store it in the fridge for about 5 days or in the freezer for about a month.

Return to top

Please read this before posting a comment or question

grouchy?1) Please use the table of contents or the search box at the top of every page before you ask for help, then please post your question on the appropriate page.

2) Please tell us everything we need to know to answer your question such as the type of cooker and thermometer you are using. Dial thermometers are often off by as much as 50°F so if you are not using a good digital thermometer we probably can't help you. Please read this article about thermometers.

3) If you post a photo, wait a minute for a thumbnail to appear. It will happen even if you don't see it happen.

4) Click here to learn more about our comment system and our privacy promise. Remember, your login info for comments is probably different from your Pitmaster Club login info if you are a member.

Return to top

Return to top

LeaderDog.org Ad on BBQ site

About this website. AmazingRibs.com is all about the science of barbecue, grilling, and outdoor cooking, with great BBQ recipes, tips on technique, science, mythbusting, and unbiased equipment reviews. Learn how to set up your grills and smokers properly, the thermodynamics of what happens when heat hits meat, and how to cook great food outdoors. There are also buying guides to hundreds of barbeque smokers, grills, accessories, and thermometers, as well as hundreds of excellent tested recipes including all the classics: Baby back ribs, pulled pork, Texas brisket, burgers, chicken, smoked turkey, lamb, steaks, chili, barbecue sauces, spice rubs, and side dishes, with the world's best all edited by Meathead Goldwyn.

Brought to you by readers who support us with their membership in our Pitmaster Club. Click here to learn more about benefits to membership.

Advertising. AmazingRibs.com is by far the most popular barbecue website in the world, still growing rapidly, and one of the 25 most popular food websites in the US according to comScore, Quantcast, Compete, and Alexa. Click here for analytics and advertising info.

© Copyright 2016 - 2017 by AmazingRibs.com. All text, recipes, photos, and computer code are owned by AmazingRibs.com and fully protected by US copyright law unless otherwise noted. This means that it is a Federal crime to copy and publish or distribute anything on this website without permission. But we're easy! We usually grant permission and don't charge a fee. To get reprint rights, just click here. You do not need permission to link to this website.