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.

Calories: 300
Servings: 10
Prep time: 30 minutes
Cook time: 18 minutes

Nutritional information

lamb1000 g2.20 lb.
Ingredients per 1000g (1 kg) of meat
salt18 g3 tsp.
pepper4.0 g2 tsp.
garlic7.0 g2 cloves
cayenne pepper4.0 g2 tsp.
allspice, ground1.0 g½ tsp.
paprika4.0 g2 tsp.
cumin1.0 g½ tsp.
olive oil14 g1 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.

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