Homemade Merguez Sausage – a delicious recipe with cumin, coriander seed, fennel seed, paprika, cayenne pepper, ground lamb. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
In a cast-iron skillet over low heat, toast cumin, coriander seeds and fennel seeds until fragrant, 1 to 2 minutes. Transfer warm spices to a spice grinder or use a mortar and pestle to pound them until fine. Combine with the paprika and cayenne pepper; set aside.
2
In the bowl mix together the ground lamb with the spices, cilantro and salt. Pinch off a little of the mixture, form into a patty and brush with olive oil. Fry in a hot skillet to check the seasonings. Adjust the seasonings, if necessary.
3
Form sausages into patties to cook immediately or for storing in the refrigerator or freezer.
4
Note: 1. Chill for up to 5 days, freeze for up to 3 months or use immediately. 2. Brush sausages with olive oil and fry, grill or broil until browned and cooked through.
429
kcal
Calories
25
g
Fat
20
g
Carbs
33
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/2 teaspoon cumin, 1/2 teaspoon coriander seed, 1/2 teaspoon fennel seed, 1 teaspoon paprika, and more.
Yes, Homemade Merguez Sausage 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.
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