Merguez (Moroccan Sausages)

This is adapted from; – Its so good I’ve barely changed it but I have doubled the amounts and upped the harissa paste.


  • 500g ground beef
  • 500g ground lamb
  • 2 tablespoon butter, softened
  • 50g-100g harissa paste, up to you
  • A whole head of garlic, minced
  • 1 tbsp. ground cumin
  • 1 teaspoon fennel seeds, crushed
  • 1 tbsp. salt
  • 1 teaspoon ground black pepper


Place everything in a bowl and mix really well. Leave to infuse for a couple of hours.

Shape the meat into sausage shapes. Grill the sausages undisturbed on a griddle, until marked on the bottom, 3 to 4 minutes. Keep flipping until all sides are nicely browned.

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