Follow these steps for perfect results
boneless lamb
cut into 2 inch pieces
lamb fat
attached to the lamb kidney
garlic
peeled
salt
to taste
black pepper
ground cumin
ground coriander
sumac
red hot chili powder
sweet paprika
cold water
lamb intestine casing
small
Cut the lamb and lamb fat into 2-inch pieces.
Peel about 12 cloves of garlic.
Grind the lamb, lamb fat, and garlic using a grinder with medium-size holes (1/4 inch in diameter).
In a bowl, combine the ground lamb mixture with salt, black pepper, ground cumin, ground coriander, sumac, red hot chili powder, sweet paprika, and cold water.
Mix well to ensure all ingredients are evenly distributed.
Prepare a small patty of the mixture and fry it in a skillet with a teaspoon of oil to test the seasoning. Adjust salt if needed.
Tie one end of a lamb intestine casing tightly.
Fill the casing with the lamb mixture, twisting it every 4 inches to create individual sausages.
Fry the merguez in hot vegetable oil until brown and crisp, using very little oil as the sausage contains lamb fat.
Serve warm.
Expert advice for the best results
For a spicier sausage, increase the amount of red hot chili powder.
Ensure the lamb is very cold before grinding for a better texture.
Everything you need to know before you start
15 minutes
Sausages can be made a day in advance and stored in the refrigerator.
Serve the sausages on a platter garnished with fresh parsley and lemon wedges.
Serve with crusty bread and harissa.
Pair with a side of roasted vegetables.
Pairs well with the spice and richness of the sausage.
Discover the story behind this recipe
A popular street food and staple in Algerian cuisine.
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