# Merguez Sausage

A recipe for preparing spicy Merguez sausages from start to finish.

- Cuisine: Moroccan
- Category: Lunch
- Language: en

## Ingredients

- 1 kilo ground number 10 beef neck
- 1 kilo ground number 2 beef ribs
- 200 grams lamb fat
- 1 tablespoon coriander seeds
- 1 heaping teaspoon crystal garlic
- 1 teaspoon cumin
- 1 heaping tablespoon sweet paprika
- 1 tablespoon ground black pepper
- 2 tablespoons salt
- 1 heaping tablespoon pilpel tzhuma or harissa
- collagen sleeve for sausages

## Instructions

1. Combine the meat and diced fat in a bowl, or grate the fat using a grater.
2. Add all of the spices into the bowl and mix well.
3. Place the mixture into the sausage stuffer.
4. Slide the collagen casing onto the nozzle.
5. Fill the collagen casing with the mixture.
6. Before the end, stop filling, to allow room for tying.
7. Shape the sausage by twisting sections.
8. Tie each end of the sausage.
9. Place the sausages in the refrigerator for at least two hours.
10. Grill the sausages.
11. Serve the sausages with parsley, tahini, matbucha, sweet cabbage salad, and pita.

## Equipment

- mortar and pestle
- sausage stuffer

## Tips

- For a milder sausage, use ground number 2 beef instead of ground number 10 beef.
- For spicier sausage, add chili.
- For a redder sausage, double the pilpel tzhuma or harissa.
- For an anise flavor, add one teaspoon of fennel seeds.
- Leave sausages in the refrigerator for a minimum of 2 hours or up to 12 hours before cooking.
- To freeze, leave sausages in the refrigerator for 2 hours before placing in freezer for up to six months.

## Source

- Original video: https://www.facebook.com/share/v/1BmGxxvGsw/
- Recipe page: https://www.cliprecipe.com/recipe/7185eb45-4251-4f19-a6f5-92f8559d3439
- Extracted: 2025-05-05

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt