French Merguez Sausages - Culinary Communion Recipe

Name: French Merguez Sausages - Culinary Communion
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 lbs lean lamb, trimmed and cubed; 3 lbs pork fatback, cubed; 3 ounces salt; 5 teaspoons granulated sugar; 1/2 teaspoon white pepper; 1/2 teaspoon ground cloves; 1/2 teaspoon ground ginger; 1 1/2 teaspoons crushed red pepper flakes; 1/4 cup minced garlic, sauteed and cooled; 1 1/2 lbs roasted red peppers, peeled, seeded, and small diced; 1 cup very cold dry red wine or 1 cup ice cold water; sheep casing, rinsed, 38 feet (may substitute hog casing if necessary)

Servings: persons

7 lbs lean lamb, trimmed and cubed
3 lbs pork fatback, cubed
3 ounces salt
5 teaspoons granulated sugar
1/2 teaspoon white pepper
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1 1/2 teaspoons crushed red pepper flakes
1/4 cup minced garlic, sauteed and cooled
1 1/2 lbs roasted red peppers, peeled, seeded, and small diced
1 cup very cold dry red wine or 1 cup ice cold water
sheep casing, rinsed, 38 feet (may substitute hog casing if necessary)

1
Marinate: toss the lamb, fatback, and dry seasonings together, then chill well (at least 2 hours).
2
Grind: grind meat mixture through grinder using a medium plate (1/4-inch) into a mixing bowl over an ice bath.
3
Mix and develop protein: in an electric mixer, mix on low speed for 1 minute, adding the red wine a little at a time. Mix on medium speed for 15 to 20 seconds, or until the sausage mixture is sticky to the touch.
4
Make a tester: make a test patty and pan fry. Adjust the seasoning and consistency if necessary before putting sausage into casings.
5
Stuff: stuff the sausage into the prepared casings and twist into 15-inch links. Cut into individual links. Make a spiral with each link and secure with a 6-inch skewer.
6
Cook: the sausage is now ready to prepare for eating by pan frying, baking, grilling, or broiling to an internal temperature of 150 degrees F, or hold under refrigeration for up to 7 days.
7
Notes: regarding the links -- we don't make the 15-inch links, we make links about 4 inches long, twisting them into link-shape as we're filling the casings. It's up to you, of course, how you make them. These sausages are absolutely delicious, and I hope you'll try the recipe! The recipe appear to definitely be a French version of Merguez, rather than the Turnisian version -- all I know is that they're very, very tasty. :).

3258

kcal

Calories

214

Fat

Carbs

293

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 7 lbs lean lamb, trimmed and cubed, 3 lbs pork fatback, cubed, 3 ounces salt, 5 teaspoons granulated sugar, and more.

Yes, French Merguez Sausages - Culinary Communion falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

French Merguez Sausages - Culinary Communion

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions