Grill
Merguez
About
The spicy red lamb sausage of North Africa, seasoned Libyan-style with harissa, garlic and warm spices, grilled until charred and juicy and served alongside bread and salad.
Equipment
- Bowl
- Meat grinder or food processor
- Sausage stuffer or piping bag (optional)
- Grill or griddle pan
Ingredients
Lamb shoulder (with some fat), diced800 g
Lamb or beef fat (if lamb is lean)100 g
Garlic cloves, crushed5
Harissa paste2 tbsp
Sweet paprika2 tbsp
Ground cumin1 tbsp
Ground coriander1 tsp
Fennel seeds, ground1 tsp
Ground caraway1 tsp
Cayenne pepper1 tsp
Salt2 tsp
Cold water3 tbsp
Natural lamb sausage casings (optional)as needed
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