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Merguez Sausages
Spicy North African lamb and beef sausages with harissa and fennel. Refrigerating the mixed sausage meat for two hours before shaping lets the harissa and fennel properly infuse through the meat.
Total time
140 min
Prep
130 min
Cook
10 min
Difficulty
medium
Cuisine
Moroccan
gluten-free
Ingredients
400glamb mince
200gbeef mince
3 tbspharissa paste
2 tspcumin
1 tspcoriander
1 tspfennel seeds
1 tspcinnamon
3 clovesgarlic, minced
1 tspsalt
sausage casingsoptional
Instructions
1
Combine all ingredients and mix thoroughly.
2
Refrigerate 2 hours for flavours to develop.
3
Shape into sausage links (with casings) or form into long patties.
4
Grill or pan-fry over medium-high heat until cooked through and slightly charred.
5
Serve with couscous, flatbread and harissa.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
436
Protein
38.9g
Fat
29.4g
Carbs
3.5g
Fiber
1.2g
Sodium
753mg
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