Merguez Sausage

Name: Merguez Sausage
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: North African
Ingredients: 1 lb ground lamb; 2 tbsp harissa paste; 4 garlic cloves, minced; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp smoked paprika; 1 tsp kosher salt; 1 tbsp olive oil

A spicy North African sausage made with ground lamb, harissa paste, and warm aromatic spices. Shape into patties or small links and pan-sear until juicy and flavorful.

30 minMediumServes 4350 cal/serving

North AfricanDinnerStovetopHigh ProteinLow CarbKetoPaleoGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreeLow-SugarPork-FreeAlcohol-FreeCorn-Free

Ingredients

1 lb ground lamb
2 tbsp harissa paste
4 garlic cloves, minced
1 tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
1 tsp kosher salt
1 tbsp olive oil

Instructions

1

In a large bowl, combine 1 lb ground lamb, 2 tbsp harissa paste, 4 minced garlic cloves, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp smoked paprika, and 1 tsp kosher salt.
2

Mix thoroughly with your hands until spices are evenly distributed, then shape into small log-shaped sausage patties.
3

Heat 1 tbsp olive oil in a heavy skillet over medium-high heat until shimmering.
4

Cook the sausage patties for 3 to 4 minutes per side until browned and the internal temperature reaches 160°F.

Questions

How long does Merguez Sausage keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Merguez Sausage?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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