Moroccan merguez sausages

Votes: 7

Time: 30 min.
Complexity: easily
Servings: 4-5

Nutritional value per serving:

Calories 347, total fat 18 G., saturated fats G., proteins 28 G., carbohydrates 18 G., fiber G., cholesterol mg, sodium mg, sugar G.

Merguez sausages, traditional in Morocco and throughout North Africa, are so delicious and savory that they've become popular beyond the African Continent. They've become popular in the Middle East and Europe. Once you try them, you'll never forget the taste. And with this simple recipe, you can make them at home anytime. Traditionally, merguez sausages are made with ground lamb or beef, or a combination of both. Fat plays a significant role in their flavor, so don't trim it from the meat.

Mix the ground meat with garlic, cilantro, merguez, and harissa. These seasonings give the sausages their signature flavor and distinctive red color. You can then form the finished ground meat into sausages by hand and fry them, or wrap them in natural casings.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

450 g of ground beef or lamb
3 cloves garlic (minced or pressed)
2 tablespoons fresh cilantro (chopped)
2 tbsp. Merguez seasoning
2-3 tsp. harises
Optional: sausage casings

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: ground beef, minced lamb, merguez seasoning, harissa sauce, pork casings, kupaty (fried sausages), garlic, cilantro

Cooking the dish according to the recipe:

In a large bowl, combine all ingredients except the sausage casings (if using).
Mix well with your hands to evenly distribute the spices, herbs and harissa.

Give the desired shape.
Alternatively, you can put the ingredients through a meat grinder and fill sausage casings with the merguez mince.

For best flavor, let the merguez rest in the refrigerator for 30 minutes or longer before cooking.
Place on the grill or in the oven with the broil function and cook until done and a meat thermometer reads 150°F (68°C).

Serving recommendations

There are several ways to serve homemade merguez sausages. While they're delicious on their own, they're also often eaten with couscous or eggs.

Sausages make excellent sandwiches, and many even use them as a filling in baked goods.