Merguez – Morroco

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Recipe for Merguez sausage

Merguez
Nutrition Information
  • Serving size: 100g
  • Calories: 169 kcal
  • Fat: 11g
  • Saturated fat: 4.8g
  • Carbohydrates: < 0.5g
  • Sugar: < 0.5g
  • Sodium: 0.7g
  • Fiber: < 0.5g
  • Protein: 17g
Recipe type: Sausages
Cuisine: Moroccan
Prep time: 
Cook time: 
Total time: 
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It was while living in Belgium that I came across this fantastic sausage. Not far from where we lived there were quite a few Moroccan butchers. Their meat was excellent and far more reasonably priced than some of the supermarkets or other local butchers, so I became a frequent customer. Murguez is a wonderful blend of spicy and juicy. If is great barbequed but equally good just fried in a pan and served on a fresh bread roll. If you are a real Chilli lover who enjoys a bit of heat, a dollop of extra Harissa ( to the sausage in the roll) adds more than a bit of a spark!
Ingredients
  • Fatty lamb – 1kg (2.2 pounds)
  • Fresh Coriander – 3 tablespoons - chopped
  • Garlic - 4 cloves - minced
  • Harissa – 2 tablespoons (see note)
  • Sausage casings - 18/20mm (3/4 inch) lamb
For the spice mix
  • Paprika – 1 tablespoon
  • Cumin – ½ tablespoon (whole)
  • Coriander seeds – I teaspoon (whole)
  • Fennel seeds – ½ tablespoon (whole)
  • Powdered cinnamon – ½ teaspoon
  • Red Chilli flakes – I teaspoon
  • Salt – 1 teaspoon
Instructions
Pre-preparation
  1. Soak the sausage casings in cold water for 24 hours to remove excess salt
  2. Cut the meat into 25mm x 25mm (1-inch x 1-inch) pieces. Mix with garlic and harissa and keep cool in a big mixing basin (plastic, porcelain or enamel coated).
  3. Combine all the whole spices and grind until fine. Add salt, paprika, cinnamon, and Chilli flakes and mix well.
  4. Using your hands, blend in the spice mix with the meat until all pieces are well coated.
  5. Allow to marinate in the fridge for 3- 4 hours
  6. Prior to beginning mincing of meat, rinse the sausage casing in fresh clean water and then soak in lukewarm water for 30 minutes
  7. Add chopped coriander to meat and mince using a 4.5mm (0.177 inch) mincing plate.
  8. Place mince into a sausage stuffer and fill casings. Ensure that the mixture is not filled too tightly as the sausage will burst when it is cooked.
Notes
Harissa – a Moroccan Chilli paste – is freely available on-line.

This recipe yields approx. 8 sausages

Keywords: Moroccan Merguez sausage with chillies

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