Merguez - Fiery lamb sausages from North Africa

In this video you will learn how to make Merguez.

Best regards,
Daniel
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🍽️ The recipe*:

Meat for 1 kg Merguez:

100 % lamb shoulder / lamb rib with 20 % fat
The fat content is very important here, otherwise your sausage will become too dry. If your meat does not have enough fat, you can also add extra fat. It is best to ask your butcher for advice.
Spices per 1 kg meat:

18 g salt
15g Harissa Paste
7 g fresh garlic
2 g black pepper
1 g paprika
0,5 g allspice
0,5 g cumin
0,5 g coriander


The complete recipe including step-by-step instructions can be found here: https://wurstcircle.com/recipes/merguez/
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🔪 Equipment I use:

A detailed list of equipment & casings can be found here: https://wurstcircle.com/equipment
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😉 Who am I and why am I doing this?

Hey, I'm Daniel a German sausage maker and I've been enthusiastic about cooking and experimenting for ages…

I am tired of miserably long lists of ingredients with words that nobody understands.

That's why I started to make as much as possible myself, including sausage.

Besides all the food, My goal with the Wurst Circle is also to bring back the awareness that every piece of meat was a living being.
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📩 Contact:

I am happy about any feedback, suggestions and inquiries. Please e-mail me at: daniel(at)wurstcircle.com
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🎵 Music:

Good Morning by Amine Maxwell
  / aminemaxwell  
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