Low Carb Homemade Merguez Sausage

Experience the bold, smoky flavors of North Africa with this Low Carb Homemade Merguez Sausage recipe—a perfect blend of spiced ground lamb and beef, flavored with aromatic herbs and seasonings like harissa paste, cumin, coriander, and smoked paprika. Crafted entirely from scratch, this keto-friendly recipe allows you to skip store-bought versions and control every ingredient, making it an excellent option for clean eating. Whether you stuff the mixture into lamb casings for authentic sausage links or cook it in patties, these delicious sausages are ideal for grilling, pan-frying, or even adding to a low-carb feast with grilled vegetables or a crisp salad. Quick and easy to make with a prep time of just 20 minutes, this dish is a flavorful, protein-packed addition to your culinary repertoire.

Nutriscore Rating: 53/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 6

Ingredients

• 500 grams ground lamb
• 250 grams ground beef
• 4 garlic cloves, minced
• 2 tablespoons harissa paste
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon smoked paprika
• 1 teaspoon ground fennel seeds
• 0.5 teaspoon cayenne pepper
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons chopped fresh cilantro
• 1 meter lamb casing (optional)

Directions

Step 1

In a large mixing bowl, combine the ground lamb and ground beef.

Step 2

Add the minced garlic, harissa paste, ground cumin, ground coriander, smoked paprika, ground fennel seeds, cayenne pepper, salt, black pepper, and chopped cilantro to the meat mixture.

Step 3

Using your hands, mix all the ingredients thoroughly until evenly combined.

Step 4

If using, soak the lamb casing in warm water for 30 minutes, then rinse it well under running water.

Step 5

Place the sausage attachment on your meat grinder or use an equivalent sausage-stuffing tool. Slide the casing onto the nozzle, leaving a few centimeters of the casing hanging off the end.

Step 6

Fill the casing with the meat mixture, twisting the sausages at desired intervals to create links as you go. Avoid overfilling to prevent the casing from bursting.

Step 7

Once all the meat is used, tie off the end of the casing and prick any air bubbles with a sterilized pin or needle.

Step 8

Refrigerate the sausages for at least 1 hour to help them firm up before cooking.

Step 9

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

Step 10

Serve hot as part of a low-carb meal with grilled vegetables or a fresh salad.

Nutrition Facts

Serving size	(823.8g)

Amount per serving	% Daily Value*
Calories	2099.4

Total Fat 149.8g	0%
Saturated Fat 59.4g	0%
Polyunsaturated Fat 7.0g
Cholesterol 662.0mg	0%
Sodium 4876.2mg	0%
Total Carbohydrate 16.0g	0%
Dietary Fiber 5.7g	0%
Total Sugars 2.5g
Protein 171.5g	0%

Vitamin D 20IU	0%
Calcium 279.6mg	0%
Iron 19.7mg	0%
Potassium 2689.4mg	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: 64.3%

Protein: 32.7%

Carbs: 3.1%