Member recipe

Merguez worstjes

Member recipe by

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Member recipe by

Cooking time

Prep: 15 minutes Cook: 15 minutes

Skill level




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.

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.


  • 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


  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.

  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.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.