Homemade Merguez

5.0(203)

by Melissa Clark

AfricanDinner, Main Course

Servings

About 1 pound of sausages

Total time

15 min

Calories / serving

229 kcal

Ingredients (11)

serves

Instructions (3 steps)

01In a small skillet over medium-low heat, toast cumin, coriander and fennel seeds until fragrant, 1 to 2 minutes. Transfer warm spices to a spice grinder and grind well, or use a mortar and pestle and pound seeds.
02In a large bowl, combine all ingredients and mix well. Form lamb mixture into desired shape (1-inch-thick by 5-inch-long cigars make nice merguez, but fatter cylinders or patties will also work). Chill for up to 5 days, freeze for up to 3 months, or use immediately.
03

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Rich recipe — supports nutrition-aware planning.