Spiced Lamb Sausages

  • Serves

    serves 4


Chilling the meat before chopping it is the best way to achieve the semicoarse texture that is a signature of these North African-style sausages. This version is made without casings.


  • 1 lb. trimmed lamb shoulder, cut into 1" cubes, or 1 lb. ground lamb
  • 3 cloves garlic, finely chopped
  • 1 tbsp. harissa
  • 1 tbsp. minced flat-leaf parsley
  • 1 tsp. paprika
  • 12 tsp. ground coriander
  • 12 tsp. ground cumin
  • 14 tsp. ground fennel seed
  • Kosher salt and freshly ground black pepper, to taste
  • 4 tbsp. extra-virgin olive oil
  • 12 cup yogurt
  • 8 leaves basil, roughly chopped
  • Chopped tomatoes, red onions, and cucumbers, for serving
  • Flat bread, for serving


Step 1

Put lamb into the bowl of a food processor fitted with the chopping blade and transfer to freezer to let chill for 30 minutes. Add 2 cloves garlic, harissa, parsley, paprika, coriander, cumin, fennel, salt, and pepper to the bowl; process until lamb is coarsely chopped and mixed with spices, about 15 seconds. (If using ground lamb, just mix lamb with other ingredients in a large bowl.) Divide lamb mixture into 8 portions and form the portions into 3"-wide patties. Heat 2 tbsp. oil in a 12" cast-iron skillet over medium-high heat. Add lamb patties and cook, turning once until browned and still slightly pink, about 6-8 minutes. Transfer merguez to paper towels; set aside.

Step 2

Meanwhile, stir together remaining garlic and oil, yogurt, and basil in a small bowl to make a sauce; season with salt and pepper. Serve merguez on a platter with sauce, chopped vegetables, and flat bread.

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