Merguez Sausages Recipe

Serves /Makes around 1lb


  • 500g minched lamb (shoulder is perfect)

  • 8g sea salt

  • Big pinch of smoked paprika

  • Pinch of black pepper

  • 1tsp ground cumin

  • 1tsp ground coriander

  • Pinch of cayenne pepper

  • 2tsp harissa paste

  • 1 clove of garlic, crushed

  • Zest of lemon

  • 50ml ice water

  • Lamb casings, soaked in water


  1. In a bowl, add all the ingredients except for the water and the lamb casings. Mix together really well. Add the water and mix again. It's now ready to get stuffing.

  2. Using a sausage stuffer or a funnel (which is way harder and more frustrating), fill the machine and slide the soaked sausage skins over the nozzle. Turn the handle of the machine slowly until the sausage meat is protruding out of the end, pull a section of skin over the nozzle end and tie a knot. Now slowly turn the handle and feed the filled sausages into the skins. An even pace is needed so you don't overfill and split the skins, or end up with saggy wieners.

  3. When you have one long continuous sausage, you can string them into sausages if you want that authentic butchery look, but it really doesn't matter too much when you're making a small amount. The easiest way is to choose the desired length of your sausage and gently pinch the sausage to form a gap and twist the sausage into shape. Repeat this till all is done. Place in a fridge to firm up overnight.

  4. Cooking a sausage:

    Cooking a sausage requires a bit of thought. Never rush things or it'll live up to its name and BANG! By cooking too fast, the outside will split, the juice will run out, and you will end up with a dry sausage. If you cook in a pan, do so slowly on a low heat, turning every few mins. A nice thick one will take around 20 mins to cook through. However, my preferred method is to poach the sausage for 10mins in just simmering water. This will gently cook the sausage without the loss of too much moisture. Then remove the poached sausage, dab dry and finish off in a hot pan just to crisp the outside. This method works really well when you're doing a large BBQ. You can cook the sausages very quickly, with total confidence that they are cooked through and not burnt.