Moroccan Merguez Sausage

Lamb sausage with merguez spice mix.

Moroccan reggada freestyle dance Waydi Wayde 🔥🔥😍🇲🇦🇲🇦🇲🇦

This is one of the easiest sausages you can make. If you decide to make your own spice mixes (Merguez and Harissa), it will take you a little longer. Both are readily available in any well stocked spice shop. But if you make your own, you can adjust the spices to suit your taste and you’ll have a better understanding of the cuisine. Moroccan Merguez Sausages will allow you to experience one of the most popular taste profiles of Morocco. Bring a little of Morocco into your kitchen.


  • 1 lb. ground lamb (Make sure it contains a good amount of lamb fat or your sausages will be dry.)
  • 3 Cloves of garlic chopped
  • 2 TB. Cilantro chopped
  • 2 TB. Merguez spice mix* (Can be purchased or make your own.)
  • 3 Tsp. Harissa** ( Easy to make or you can purchase.)
  • 2 TB. Fresh Lemon Juice
  1. Mix all ingredients in a bowl until well combined.
  2. Form 3″ sausage links.
  3. Let sit in refrigerator for at least 30 minutes.
  4. Brown in frying pan until done. (Internal temperature should be 155 degrees.)
Sausage formed into links.

*Merguez Spice Mix

  • Combine 1/4 C. Sweet Paprika

    Merguez spice mix with cilantro and garlic cloves.
  • 2 TB Fennel seeds (ground)
  • 2 TB Cumin ground
  • 1 TB Coriander ground
  • 2 TB Salt
  • 1 Tsp. Cinnamon
  • 1 Tsp. Cayenne
  • 3/4 Tsp. Black Pepper

** Harissa

  • 1/4 C. Olive oil
  • 3 or 4 garlic cloves sliced
  • 1 TB Dried Red Chili Flakes
  • 1 Tsp. Salt
  • 1 Tsp. Caraway Seeds
  • 1 Tsp. Cumin
  • 1 TB Sweet Paprika
  1. Saute on low heat all ingredients in the olive oil, 3 to 5 minutes just until garlic slices are browned.
  2. Strain oil, cool, and store in tightly sealed glass container.

    Finished Harissa
Sauteing spices for Harissa.


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8 thoughts on “Moroccan Merguez Sausage

  1. Merguez lamb sausage is at the TOP of my sausage favorites, but I always thought it must be too complicated to make, and required spice belnds I wouldn’t be able to access. So I only enjoy it inmoroccos and in Dakar (where it is a breakfast and late night meal favorite). I love your “in process” photos that break down the mystery of sausage-making steps. I’m going to try it!

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