Homemade Merguez Sausages

  • 4
  • 8 minutes
  • 8–10 minutes

These little merguez sausages may not look quite as perfect as store-bought ones, but they will taste so much better. It’s actually really easy to make your own sausages, and also reassuring to know exactly what has gone in them.

Course: Main
Recipe contains:

  • 400 g lean lamb mince
  • 100 g lamb fat, chopped (see note)
  • 1 tablespoon harissa (see note)
  • 1 teaspoon ground cinnamon

  • 3 garlic cloves, crushed

  • ¼ teaspoon crushed fennel seeds
  • 1 teaspoon dried mint leaves
  • 1 teaspoon sea salt
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These days, most meat in sausages is poor quality and comes from inhumanely raised animals. Many store-bought sausages also contain various fillers and preservatives. Merguez sausages are from North Africa and they do have a little kick to them from the harissa. Play around with different herbs and spices to suit your taste and feel free to use chicken, pork or beef mince instead of lamb. You will need to start this recipe a day ahead.

Combine the lamb mince, fat, harissa, cinnamon, garlic, fennel seeds, mint and salt together in a bowl and knead for 5 minutes. Cover and place in the refrigerator overnight to marinate.


Heat the barbecue to medium. Form the lamb mixture into sausage shapes and cook for 8–10 minutes, turning occasionally, until cooked through. Serve with a simple salad of tomato, red onion wedges and pickled red onion.


You should be able to source a piece of lamb fat from your butcher. Harissa is a North African paste made from chillies, paprika and olive oil. It’s available from supermarkets and specialty food stores.