Merguez, the French transliteration of the Arabic word mirqaz, is a spicy, short sausage from North Africa made with lamb or beef, and flavored with spices. Spices such as paprika, cayenne or harissa, a hot chili paste that gives Merguez sausage its red color. Sold by street vendors in Paris, can also be found in London, Belgium and New York.

Meats Metric US
lamb 1000 g 2.20 lb.

Ingredients per 1000g (1 kg) of meat

salt 18 g 3 tsp.
pepper 4.0 g 2 tsp.
garlic 7.0 g 2 cloves
cayenne pepper 4.0 g 2 tsp.
allspice, ground 1.0 g ½ tsp.
paprika 4.0 g 2 tsp.
cumin 1.0 g ½ tsp.
olive oil 14 g 1 Tbsp.


  1. Grind through 1/4” (6 mm) plate.
  2. Mix ground meat with all ingredients and olive oil.
  3. Stuff into 24-26 mm sheep casings. Leave as one long rope or make 5” links.
  4. Store in refrigerator.
  5. Cook before serving.


Some recipes call for a mixture of lamb and beef.

Merguez owes its red color due to the high amount of paprika.

Some recipes call for Harrisa Paste which is nothing more than a combination of the spices that are already listed above (garlic, cumin, olive oil, hot chili peppers) plus coriander.