High Protein Homemade Merguez Sausage

Elevate your grilling game with this High Protein Homemade Merguez Sausage recipe, a bold and flavorful take on the classic North African delicacy. Made with a perfect blend of lean ground lamb and beef, these sausages are infused with smoky paprika, aromatic cumin and coriander, fiery harissa paste, and a hint of fresh mint and cilantro for a truly unforgettable taste. Hand-stuffed into natural sheep casings, these protein-packed links deliver an authentic, juicy bite with every twist. This easy recipe requires minimal prep time and guarantees restaurant-quality results right at home. Ideal for grilling or pan-frying, serve these vibrant sausages with couscous, crusty bread, or charred vegetables for a hearty meal. Perfect for meal prep, barbecues, or spicing up your weekly menu, these merguez sausages are as versatile as they are delicious.

Nutriscore Rating: 63/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 8

Ingredients

• 500 g Lean ground lamb
• 250 g Lean ground beef
• 30 g Paprika
• 15 g Ground cumin
• 10 g Ground coriander
• 5 g Ground fennel seeds
• 5 g Cayenne pepper
• 2 g Ground cinnamon
• 10 g Salt
• 5 g Black pepper
• 4 cloves Garlic, minced
• 30 g Harissa paste
• 10 g Fresh mint, finely chopped
• 15 g Fresh cilantro, finely chopped
• 50 ml Cold water
• 3 meters Sheep sausage casings

Directions

Step 1

Start by soaking the sheep casings in cold water for at least 30 minutes, then rinse them in and out thoroughly under water.

Step 2

In a large bowl, combine the ground lamb, ground beef, paprika, ground cumin, ground coriander, ground fennel seeds, cayenne pepper, ground cinnamon, salt, black pepper, minced garlic, harissa paste, mint, and cilantro.

Step 3

Mix the ingredients thoroughly with your hands until the mixture is uniform and the spices are evenly distributed. Add cold water and mix again to ensure a fine texture.

Step 4

Using a sausage stuffer or a sausage filling attachment on a stand mixer, carefully feed the sausage mixture into the prepared sheep casings. Be careful not to overfill so the casings don't burst.

Step 5

Twist off into 4-5 inch links, ensuring each link is tightly packed. Use a needle to prick any air bubbles that may have formed in the sausages.

Step 6

Refrigerate the sausages for at least 2 hours, or ideally overnight, to allow the flavors to meld together.

Step 7

To cook, preheat a grill or frying pan over medium heat. Cook the sausages for about 7-8 minutes on each side, until they are browned and fully cooked through.

Step 8

Serve the merguez sausages hot with your desired accompaniments, such as couscous, bread, or grilled vegetables.

Nutrition Facts

Serving size	(959.1g)

Amount per serving	% Daily Value*
Calories	1958.4

Total Fat 134.6g	0%
Saturated Fat 50.3g	0%
Polyunsaturated Fat g
Cholesterol 559.9mg	0%
Sodium 4903.3mg	0%
Total Carbohydrate 49.2g	0%
Dietary Fiber 24.4g	0%
Total Sugars 6.9g
Protein 151.9g	0%

Vitamin D 0IU	0%
Calcium 510.5mg	0%
Iron 38.0mg	0%
Potassium 2910.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.1%

Protein: 30.1%

Carbs: 9.8%