Easy Homemade Lamb Merguez Sausage (No Meat Grinder)

One of the most famous lamb sausages in the world is lamb merguez: a spicy sausage flavored with a caramelized chili and spice paste called harissa. The sausages are originally Northern African but have also adopted by the French and made famous by chefs like Jacques Pepin and others. It’s easy to make at home without a sausage stuffer.

Our merguez, made with Shepherd Song grass-fed lamb or goat is easy to make at home, even without a sausage stuffer. Traditionally they’re stuffed in sheep casings, but Chef Bergo rolls his into small cigars when he doesn’t have casings, or if time doesn’t allow.

With merguez, it’s all about the harissa paste, and the very slow cooking of garlic, peppers, and spices until they caramelize, and change in flavor. Just like our recipe with Ras-al-Hanout, traditional recipes can include a long list of ingredients, but Chef Bergo shares a recipe for preparing a simple one on your own. Commercially made harissa paste is also available in just about any grocery store that has a selection of Middle-Eastern foods, however.

Since this is a lean lamb sausage, another important thing to know is that it should be left pink to help keep it juicy, but if you prefer your meat more done feel free, just know the texture may become crumbly.

This recipe is by James Beard Award-winning Chef Alan Bergo. He’s a chef from Minnesota and author of The Forager Chef’s Book of Flora. Learn more about Chef Alan at foragerchef.com. 

How to Make Lamb Merguez Sausage

The sausage is easy to make, first you make harissa paste, then you mix it into the ground meat-that’s it! The images below describe the process.

Other Lamb and Goat Sausage Recipes

Lamb or Goat Hot Italian Sausage

Lamb Breakfast Sausage

Blood Sausage