Homemade Merguez Recipe (2024)

I made a triple batch of the spices and split it between a pound of lamb and a pound of beef. I cut back on the salt by about a third, and still found it much too salty. Next time, I'll omit the salt altogether but keep the other spices tripled. (I know I like my Merguez sausage spicy!)

We get lamb from a nearby farm and I was looking for something different to make with ground lamb.I came across this recipe handmade it.I put a beaten egg into the ground lamb but otherwise followed the recipe.They are terrific. We made a Greek Gyro sauce to go with them and polenta.It is now our favorite ground lamb recipe.

This came out great with a pound of ground turkey. Next time I’ll use even less salt though—I cut it back to 1 tsp and it still seemed a bit salty.

This is why we get ground lamb when we pick up our lamb from a neatby farm.We also use a gyro sauce and add an egg and only one teaspoon of Kosher salt.It is a really good recipe.

I made this with ground chicken. I added a little bit of harissa to the meat. It ended tasting pretty much like the merguez I enjoyed in my home country, France, where you can find lots of North African delicacies. Good recipe!

Almost doubled everything except the salt (Diamond Crystal Kosher is just right since it is the fluffiest) and cayenne. If you are adding egg as a binder, don't! You should mix it with a paddle in a Kitchen Aid (bowl and paddle chilled) for a few minutes. This way you: develop the natural collagen as a binder; blend the fat in better; distribute the spices; keep your hands out. The crust on the bare sausage is so much better and the juices are locked in. Harissa on side to adjust spice.

This was absolutely delicious. I used twice as much cumin and coriander, and served it with tzatziki and butter lettuce leaves for wraps.

I was eager to try this recipe as I'm someone who orders merguez whenever they're on a menu -- but live in a rural area where they are impossible to find. And not having to mess around stuffing casings - yay!Made to recipe and, while the flavour was good (still would up the seasonings next time), I could not get anything like the cigar-shape that all good merguez are. Anything thinner than an emaciated ovoid would fall apart, some right when they hit the grill. A binder of some kind needed.

i mixed it with a chilled kitchen aid paddle as suggested. Brilliant! never going back to hand mixing.

Delicious. Doubled down on the spices. Served with shallots, harissa and spicy mustard.

I've made these twice (tonight will be the third time) with a 12oz package of Impossible Burger, otherwise following the recipe exactly, and they are divine! Grilled the first time, pan-friend the second. Excellent, excellent.

I doubled the spices. Add some black pepper. All in all very good and will make it again

Excuse me but if i want a recipe spice to make a merguez bu5 in gramme anyone can help me?

Cook this outdoors, the smoke w take your breath away. But so worth it. Adapt the recipe to your favored spice level, mild to scorching, but watch salt- start w half & cook test piece. Served w pita, Cucumber tomato salad, even some tzatiki type yogurt sauce, excellent.

Delicious! Used 1tsp Morton's kosher salt and 1/4tsp cayenne

WAY too salty... I would dramatically reduce or even omit the salt altogether next time to determine what would be appropriate. Would have been delicious, otherwise...

Almost doubled everything except the salt (Diamond Crystal Kosher is just right since it is the fluffiest) and cayenne. If you are adding egg as a binder, don't! You should mix it with a paddle in a Kitchen Aid (bowl and paddle chilled) for a few minutes. This way you: develop the natural collagen as a binder; blend the fat in better; distribute the spices; keep your hands out. The crust on the bare sausage is so much better and the juices are locked in. Harissa on side to adjust spice.

Outstanding. I used smoked paprika because it is what I had, and liked the complexity. Otherwise as written. Made a double batch, and guests asked for the few leftovers. Will add to rotation.

I think the lamb mixture does benefit from overnight in the fridge before cooking. Not FIVE days, though for raw meat. Yikes. Also, I found the KOSHER salt amount to be perfect but the spice amounts to be a bit light. I prefer 1.5 inch meatballs to patties or "cigars" and 13 minutes on a parchment line quarter sheet pan at 425 was perfect.

Totally agree about adding an egg and the salt, you need 1/2 tsp-3/4 tsp at most. I also add ~ 2 tbsp. minced onion (red, yellow or dried - if you mix it ahead) and one tbsp. of soft whole wheat bread crumbs.

Excellent and easy to prepare!

I used 1 1/2x on the spices up could have doubled. I made into patties but cooked just a bit too long... they were dry.