Lamb Merguez Sausage: A Taste Of Morocco

Enjoy a taste of Morocco with this deleicious  Merguez lamb sausage recipe.

Poster for the movie 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. Use this recipe for making your very own homemade Moroccan lamb merguez sausage, perfect for grilling up at your next cookout.

Average: 4.5 (10 votes)

Average Rating - Votes are tabulated end of day

Please rate this recipe ONLY after you cook it: 

Share This Recipe:

Print Recipe

homemade merguez sausage

Take your grilled sausages to a whole new level with this tested recipe for homemade Moroccan Merguez lamb sausage. 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' finest restaurants.

Course. Lunch. Dinner. Entree. Side Dish.

Cuisine. Moroccan. Middle Eastern.

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 Morton's coarse kosher salt (read more about the science of salt here)

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) Prep. 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.

5) Serve. Once prepared, you can grill or smoke it, or store it in the fridge for about 5 days or in the freezer for about a month.

"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 Hope in the 1942 movie The Road To Morocco

Placeholder

Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, and it has zero impact on the price you pay, but has a major impact on our ability to improve this site! And remember, we only recommend products we love. If you like AmazingRibs.com, please save this link and use it every time you go to Amazonhttps://tinyurl.com/amazingribs

...some HTML for the first variant...

Placeholder

Placeholder

Get Smoke Signals, our free e-letter. No spam. Guaranteed

Enter your email:

If you love barbecue and grilling you do our FREE 30-day membership in our Pitmaster Club. We can up your game.

  • FREE 30 day trial membership.
  • Sneak previews of Meathead’s new book.
  • We block ads from members.
  • Real community. No politics. No flame wars.
  • Monthly newsletter.
  • Video seminars with famous pitmasters.
  • Weekly podcasts with Greg Rempe.
  • Weekly BBQ cartoons by Jerry King.
  • Comprehensive Temperature Guide Magnet ($10 retail).
  • Monthly giveaways of Gold Medal grills and smokers worth up to $2000.
  • Discounts on products we love.
  • Support for AmazingRibs.com!

Post comments and questions below

Placeholder

1) Please try the table of contents or the search box at the top of every page before you ask for help.

2) Try to post your question to the appropriate page.

3) Tell us everything we need to know to help such as the type of cooker and thermometer. 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 with time and temp questions. Please read this article about thermometers.

4) If you are a member of the Pitmaster Club, your comments login is probably different.

5) Posts with links in them may not appear immediately.

 

Click to ask questions and make comments