Homemade lamb merguez
- Preparation 45 min
- Refrigeration 2 h
- Cooking 8 min
- Servings 6
- Freezing Absolutely
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These homemade merguez are incredible! They are juicy and have the perfect level of spiciness. After testing the KitchenAid extentions, here are my suggestions : the meat grinder is worth buying and very efficient but don’t waste your money on the sausage stuffer. Keep your money for a real sausage stuffer instead!
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Ingredients
- 3 lbs lamb shoulder
- 1 lb lamb or pork fat
- 2 tablespoons fennel seeds
- 2 tablespoons coriander seeds
- 2 tablespoons cumin seeds
- 3 tablespoons paprika
- 2 tablespoons ground cinnamon
- 2 tablespoons salt
- 1 tablespoon Cayenne pepper
- 1 tablespoon Sriracha
- 1/2 cup Blonde de Chambly beer from Unibroue
- 4 garlic cloves, finely chopped
- Merguez sausage casings (ask your butcher!)
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Preparation
- Cut the lamb and fat in big cubes and finely grind using the smaller plate on the grinder. Very important to only grind meat once. Reserve in fridge.
- In a pan at medium heat, add the fennel, coriander and cumin then grill for 2 minutes while stirring often. Pour in a blender, finely grind in a powder then place in a bowl.
- Add the paprika, cinnamon, salt and Cayenne pepper in the bowl then stir. Pour the spice mix along with the rest of the ingredients with the lamb (except for the casings) then mix well with your hands for 5 minutes to combine flavours. Set aside in fridge for at least 2 hours, even better all night!
- Fill your sausages, twist them and cut in between. Reserve in fridge until cooking time.
- Preheat the bbq at maximum intensity then reduce intensity at medium. Place the merguez on the grill and cook for about 4 minutes on each sides. I strongly suggest using a spray water bottle to stop those flames from burning your sausages!
This homemade merguez uses lamb shoulder and lamb or pork fat, seasoned with toasted fennel, coriander and cumin seeds, paprika, cinnamon and Cayenne pepper. A splash of Sriracha, Blonde de Chambly beer and fresh garlic round out the spice mix before everything gets stuffed into casings.
Yes, there is real heat here: this recipe uses Cayenne pepper and a tablespoon of Sriracha in the spice mix, plus warm notes from cinnamon, cumin and paprika. It is a bold, well-spiced sausage rather than a mild one.
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