The taste of North Africa ! Paprika, Harissa, and lamb give this sausage it’s distinguished taste and flavour. Spicy, savoury, and above all delicious ! Easy to make and is better when made at home !

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Preparation Time: 2 hours (not including time to marinate)
Cooking Time: 45 minutes.

The Merguez:

225 g or ½ lbs of Lean beef.
225 g of ½ lbs of Lamb with fat.

Garlic: 5 Crushed Cloves
Salt: 1 tsp
Pepper: ½ tsp
Paprika: 2 tsp
Cumin: 2 tsp
Coriander: 1 tsp
Chili Powder: ¼ tsp
Cinnamon: ¼ tsp
Harissa: 1 Tbsp (Adjust to taste)
Cold Water: 120 ml or 4 fluid oz
Lamb Casing: 18/20 mm (0.71/0.79 inches)

The sauce:

Olive Oil: 2 Tbsp
Chili Flakes: ¼ tsp
Garlic: 3 Crushed Cloves
1 Tbsp of Chopped Parsley
1 Tbsp of Chopped Coriander
Salt: ½ tsp
Pepper: ½ tsp
Cumin: 1 tsp
Coriander: 1 tsp
1 Green Bell Pepper
Tomato puree: 250g / 8 oz
3 Eggs
10 Black Olives

20 Comments

  1. hmmm… i need a machine for this… but that's pretty cool. By the time I get my tagine, the lemons will be ready and I will be able to make stuff… possibly someday I could get a grinder. Looks great though. The end dish in this looks like stuff I make for myself except with store bought sausages.

  2. Oh wow! Thanks for this video! Finally one in English and very well detailed. I have been looking for a merguez recipe that would work here🤘🏼😁

  3. Hey!! Been loving you’re videos. Watched a couple so far. Keep it up everything looks yum.

  4. Loving your videos, really getting me back in touch with my roots, I have always loved merguez, had no idea they could be made this easily!

  5. Very delicious recepie… we produce natural sheep casings and export to all over the globe.. if any one need plz contact to us we will please to serve .. regards

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