Bacon and Lamb Merguez

Preparation info
  • Makes

    5 pounds

    links or patties
    • Difficulty


Appears in
The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

  • About

This is my take on the spicy moroccan lamb sausage, merguez, which is usually made with lamb and beef or beef fat. No surprise, I substitute pork and bacon here. The addition of pork makes this sausage a bit juicier, and the bacon and smoked paprika add additional smoke. It’s one of my favorite sausages of all time. Merguez is not smoked, but nothing about this sausage is traditional. Serve with grilled pita, Thyme Tzatziki, and