Merguez Sausages Merguez Sausages

Merguez Sausages IMAGE Image by: Merguez Sausages IMAGE Author: Canadian Living

Harissa, a paste made from crushed chilies, gives these North African-inspired lamb sausages their signature kick. Find boneless lamb shoulder and sausage casings at your butcher, and make sure the meat is chilled before you work with it. For easy prep, enlist a helper for filling the casings.

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: November 2014


  • 135 kg boneless lamb shoulder cut in 2-inch (5 cm) chunks
  • 6 cloves garlic chopped
  • 4 teaspoons harissa paste
  • 1 3/4 teaspoon salt
  • 1 1/2 teaspoon ground fennel seeds
  • 1 teaspoon each ground coriander
  • 1 teaspoon each ground cumin
  • 1 teaspoon each ground sumac
  • 1 teaspoon each pepper
  • 1/2 teaspoon cayenne pepper
  • Pork sausage casings (or lamb sausage casings)
  • 1/2 cup ice water (approx)


In bowl, combine lamb, garlic, harissa, salt, fennel seeds, coriander, cumin, sumac, pepper and cayenne pepper. Cover and refrigerate overnight. (Make-ahead: Refrigerate for up to 24 hours.)

Using stand mixer with meat grinder attachment fitted with coarse screen, grind lamb mixture. Cover and refrigerate until well chilled, about 3 hours.

Meanwhile, rinse casings; soak in cold water for 30 minutes.

Using stand mixer with meat grinder attachment fitted with medium screen, grind lamb mixture. If needed, sprinkle with up to 1/2 cup ice water to keep mixture moist. Load pork casings onto large nozzle attachment of stand mixer (use small nozzle for lamb casings). Using attachment, fill casings with lamb mixture, twisting into 5-inch (12 cm) links. Prick sausages all over with toothpick. Arrange on baking sheet; refrigerate for 1 hour. Cut into links.

Place sausages on greased grill over medium heat; close lid and grill, turning once, until browned and juices run clear when sausage is pierced or instant-read thermometer inserted in centre of several reads 160F (71C), about 18 minutes. (Alternatively, in skillet, heat 1 tsp olive oil over medium-high heat; cook sausages until browned all over. Reduce heat to medium; cook, turning occasionally until juices run clear when sausage is pierced or instant-read thermometer inserted in centre of several reads 160F/71C, 15 to 18 minutes.)

Tip from The Test Kitchen: Reserve any leftover lamb mixture to make patties or meatballs.

About The Kenwood Chef
This versatile kitchen machine offers optimized performance, controlled power and maximum versatility. The European-designed motor accommodates the heaviest dough load, electronic speed control keeps your ingredients in the bowl and four hubs offer a variety of attachments for maximum versatility. Every Kenwood Chef comes with three stainless-steel bowl tools to get you started on your culinary adventures. Explore the entire collection at

Perfect texture
Use the Kenwood Chef Multi Food Grinder attachment, fitted with the coarse or medium mincer screen, to grind the sausage meat to the perfect texture.

If using porl casings, load them onto the large nozzle attachment. If using lamb casings, load them onto the small nozzle attachment. To avoid any air pockets when filling your casings, make sure the meat mixture has reached the tip of the nozzle before you tie your knots.

Nutritional facts Per each of 12 sausages: about

  • Fibre trace
  • Sodium 430 mg
  • Sugars trace
  • Protein 23 g
  • Calories 168.0
  • Total fat 7 g
  • Potassium 380 mg
  • Cholesterol 80 mg
  • Saturated fat 3 g
  • Total carbohydrate 1 g


  • Iron 11.0
  • Fibre 0.0
  • Folate 16.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 1.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Merguez Sausages