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