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Merguez worstjes

  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 10
These spicy North African sausages are popular in Morocco, where they're served plain, with couscous, in sandwiches, with eggs or stuffed into pastries. They can be made from ground lamb, ground beef, or a mixture of the two. In Morocco, we buy fresh merguez in thin 3" links. When making merguez at home, you can opt to feed the mixture into sausage casings or simply shape the mixture into patties or cylinders. You'll want to have Merguez Spice Mix and harissa on hand. As with any sausage, fat is key to flavor and texture. Try not to skimp too much if you feel the need to adjust the recipe.


  • 500 gr ground beef or lamb
  • 120 gr ground or finely chopped fat
  • 3 cloves garlic, finely chopped or pressed
  • 2 tablespoons chopped fresh cilantro (coriander)
  • 2 tablespoons merguez spice mix
  • 2 to 3 teaspoons harissa


  • STEP 1
    Merguez mix 1/4 cup sweet paprika 2 tablespoons ground fennel seeds 2 tablespoons ground cumin 1 tablespoon ground coriander seeds 2 tablespoons salt 1 teaspoon ground cinnamon 1 teaspoon cayenne pepper 3/4 teaspoon black pepper ------------------------- 4 teaspoons powdered sugar (optional) Preparation: Measure all ingredients into a bowl and stir to combine. Sift once, stir again and transfer to an airtight container for storage.
  • STEP 2
    Combine all ingredients in a large bowl, kneading the mixture well to evenly distribute the spices, herbs and harissa. Shape as desired. (Alternatively, you can pass the ingredients through a meat grinder and feed the merguez into sausage casings.) For best flavor, allow the merguez to sit for 30 minutes (or longer in the fridge) before cooking.

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