Spicy Algerian Sausages

Preparation info

  • Difficulty


  • Makes

    12 to 18


Appears in


  • 2 ½ pounds ground lamb, beef, or a mixture
  • 3 cloves garlic, minced
  • 1 tablespoon ground coriander (cilantro)
  • 1 tablespoon ground cumin
  • 2 teaspoons ground caraway (optional)
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon sweet paprika
  • 2 teaspoons cayenne pepper or to taste
  • 2 teaspoons salt
  • ¼ cup olive oil
  • lamb casings, well rinsed (optional)


The meat for merguez should not be too lean. It needs fat if it is to remain juicy. Merguez is usually broiled or grilled. Tunisians add the minced cloves of almost a head of garlic and use fewer spices. Lamb casing may be ordered from your butcher. Wash well and run water through the casings. If not using casing, form into patties.

Light a fire in a charcoal grill. (You may also use an oiled grill pan heated over medium-high heat.)

In a large bowl, combine all the ingredients except the casings. Stuff into casings, if using, and tie off into 3-inch lengths. Prick with a fork to release the fat. Or, form the mixture into patties. Grill until cooked through but juicy.