Homemade lamb merguez

Preparation 45 min
Refrigeration 2 h
Cooking 8 min
Servings 6
Freezing Absolutely

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Ingredients
Preparation
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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!

Frequently asked questions

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.

Our sommeliers suggest

Bodegas Juan Gil Monastrell Vieilles Vignes 2014

Mediterranean Coast, Spain

The Bodegas Juan Gil Monastrell Vieilles Vignes, an aromatic, full-bodied red from Spain, comes from a grape known for dark fruit and a spicy side. It picks up the cumin, paprika and cinnamon in your merguez, and it has enough body that the lamb fat and the cayenne heat don't push it around. Grilled sausages and a glass in hand is all you need. See the product

Brown ale, Pit Caribou

Lamb and North African spices lead the way, and grilling adds char. A brown ale with hazelnut and sesame pulls it all together and stands up to the cumin and chili. Low in bitterness, it calms the heat instead of stoking it. See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

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