Merquez Recipe

(Spicy Lamb Sausage with optional Harissa paste)

Here’s a recipe for making spicy lamb Merguez sausage with optional Harissa paste:


  • 2 lbs ground lamb
  • 2 tablespoons smoked paprika
  • 2 tablespoons ground cumin
  • 2 tablespoons ground coriander
  • 1 tablespoon ground fennel
  • 1 tablespoon ground cinnamon
  • 1 tablespoon chili flakes (adjust according to the desired level of spiciness)
  • 1 tablespoon salt
  • 3 cloves garlic, minced
  • 1/4 cup harissa paste (optional)


  1. Mix the ground lamb, smoked paprika, cumin, coriander, fennel, cinnamon, chili flakes, salt, and minced garlic in a large bowl. Mix well to distribute the spices evenly.
  2. Cover the bowl with plastic wrap and refrigerate for at least an hour to allow the flavors to meld.
  3. Meanwhile, if using the harissa paste, mix the paste with 1/4 cup of water to create a thinner consistency.
  4. Once the lamb mixture has chilled, remove it from the fridge and form it into sausage shapes. You can use a sausage stuffer or simply create them by hand.
  5. Preheat your grill or grill pan to medium-high heat.
  6. Grill the sausages for about 4-5 minutes per side or until they are cooked through and slightly charred.
  7. If using the harissa paste, serve the sausages with a dollop of the paste on top or the side for dipping.

Enjoy your homemade spicy lamb Merguez sausage with or without the optional harissa paste.

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