If you’ve ever had merguez sizzling on a grill, you already know why this North African sausage has such a cult following. It’s garlicky, laced with chile and warm spice, and just fatty enough to char and blister without drying out.
While homemade merguez sausage traditionally starts with lamb, it also works perfectly with venison. This gives you a classic lamb merguez feel, with deer meat as the star.
Want to keep your grinder busy this season after making this batch? I’ve got a full collection of venison sausage recipes. They use the same basic techniques with different flavor profiles.
What Makes This Merguez Worth Making at Home
Lamb and venison friendly
Classic merguez is usually made with lamb, so this recipe is written with rich tasting meat in mind. So its flavor profile works well with venison.
You can use:
- 3.5 pounds lean lamb or venison
- 1.5 pounds pork back fat
That gives you a juicy, grill-friendly sausage, whether it’s lamb from your butcher’s counter or a deer from your 2025 season.
A ratio that works
A common way to ruin lamb or venison merguez is skimping on fat. This formula hits roughly a 70/30 lean-to-fat ratio using pork back fat, which:
- Keeps the sausages from drying out on the grill.
- Gives classic lamb merguez snap and juiciness.
- Holds together well whether you’re stuffing casings or forming patties.
If you want a deeper dive on ratios, grinding, and mixing, my full guide on how to make venison sausage at home walks through the fundamentals step by step. These techniques also work well with lamb meat.
Big flavor, simple spice list
Instead of over a dozen separate spice jars, this recipe leans on a quality harissa seasoning plus:
- Paprika
- Nutmeg
- Cloves
- Cinnamon
- Black pepper
- Fresh garlic
- Roasted red peppers
- Red wine
Sausage link friendly or make patties
If you’ve got a mixer and a stuffer, you’re all set to make links. If you don’t, no problem. You can still make patties:
- Mix by hand or with a sturdy spoon until you have a tight bind.
- Portion and shape into patties by hand.
- You can layer them in between parchment paper for easy freezing and storage.
Key Tips for Making Merguez
1. Start with cold meat and fat
Warm sausage mix is the enemy. Dice your lean lamb or venison and pork back fat, then keep everything very cold as you work. This helps:
- The fat firm instead of smearing.
- The sausage bind properly when you mix in the chilled wine.
- It also helps to put any bowls that you are using in the fridge to chill for a bit before starting.
2. Don’t rush the mixing step
That “tacky” texture is what turns a bowl of ground meat into actual sausage. Whether you’re using a stand mixer or a sturdy spoon:
- Mix until the meat looks sticky and slightly shiny.
- You should be able to grab a handful, and it clings together instead of crumbling.
- This protein development is what helps create a tight and juicy sausage.
3. Use a quality no-sodium harissa seasoning
The harissa seasoning carries a lot of the flavor. Choose a brand known to make great products.
- Choose a harissa with no added salt. This recipe already contains salt.
- Taste a cooked test patty and adjust the harissa and salt to your liking.
- If the blend is milder than you expected, you can bump the heat later with more seasoning or a little extra chile.
4. Lamb vs. venison: same recipe, different feel
This recipe is designed so you can plug in either lamb or venison without changing the method:
- Lamb merguez:
- Classic, slightly richer, more “buttery” fat profile.
- The flavor most people associate with “merguez sausage.”
- Venison merguez:
- Leaner, with a touch of minerally character.
- The 1.5 pounds of pork back fat keeps it juicy. Any less, and you will have a dry sausage.
5. Always cook a test patty
Before committing to stuffing 5 pounds of sausage, cook a small patty. Dial it in now so every link or patty hits the way you want.
- Taste for salt and heat level.
- Adjust the main bowl as needed: more salt, more harissa, or a touch more sugar.
Step-by-Step: How to Make Merguez Sausage
This is the big-picture walkthrough; the exact ingredients and instructions are in the recipe card below.
Step 1: Dice the meat and fat
- Dice 3.5 pounds lean boneless lamb or venison into small chunks.
- Dice 1.5 pounds pork back fat to a similar size.
- Keep everything chilled while you’re working.
Step 2: Season the meat
- In a large bowl, combine the diced meat and fat with all of the spices, garlic, bell peppers, salt and sugar.
- Toss until everything is evenly coated to insure a proper mix.e
Step 2: Grind
- Grind the mixture through a fine grinder plate.
Step 4: Mix in the chilled wine
- Set up a stand mixer with the paddle attachment.
- Add the meat mixture to the bowl.
- On low speed, slowly pour in the chilled red wine.
- Mix until the merguez sausage mixture is thoroughly combined and tacky to the touch.
- No stand mixer? A sturdy spoon and some vigorous stirring will still get you there. Keep going until the mixture feels sticky and cohesive.
Step 4: Cook a test piece and adjust
- Pinch off a small piece of the sausage mixture.
- Cook it in a skillet over medium heat.
- Taste and adjust the seasoning as needed: more salt, more harissa, or a touch more sugar.
Step 5: Stuff or make patties
From here you can go two ways:
- Stuff into casings for classic merguez sausages that grill, pan-sear, or roast beautifully.
- Form into patties if you don’t have a stuffer or want merguez burgers, sliders, or quick weeknight sausage.
How to Serve
Here are a few easy ways to use a batch of merguez:
- Merguez and frites: Grilled merguez with hot, crisp fries and a simple green salad.
- With Couscous: Serve sliced sausage over fluffy couscous with vegetables or chickpeas.
- In a Sandwich: Toasted baguette or soft duck fat focaccia buns piled with merguez sausage, onions, and maybe a little harissa mayo.
- On Pizza: Crumble cooked merguez over pizza with mozzarella and roasted peppers.
- In Pasta: Slice or crumble cooked sausage into a tomato or cream-based pasta sauce.
Merguez FAQs
Traditionally, merguez sausage is a fresh North African sausage made from lamb (sometimes lamb and beef) seasoned with chile, garlic, and warm spices.
Both are chile-forward sausages, but they come from different traditions:
Merguez: North African, usually lamb-based, spiced with harissa, garlic, and warm spices like those found in harissa blends or supporting spices such as nutmeg, cloves, and cinnamon.
Chorizo: Spanish or Mexican, often pork-based, heavy on paprika or dried chiles, with a different spice profile and usually no roasted red peppers or harissa.
The most popular ways are Grilled and served with fries (merguez-frites) or tucked into sandwiches on baguette.
More Sausage Recipes
If you make this Merquez recipe, please leave a review if you have a chance. Also you have any cooking questions or want to share your latest sausage creations, give me a shout on Instagram @larry__white.
Homemade Merguez Sausage
Ingredients
- 3.5 pounds lean boneless lamb or venison, diced
- 1.5 pounds pork back fat, diced
- 3 tablespoons coarse kosher salt (40 grams if using a different salt)
- 2 tablespoons harissa seasoning
- 1 teaspoon paprika
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground cinnamon
- 1 teaspoon ground black pepper
- 1 tablespoon sugar
- 2 tablespoons minced garlic
- 1 cup roasted red peppers, seeded and diced
- ¾ cup chilled red wine
Instructions
- Combine all of the ingredients except the wine in a large bowl. Toss to coat thoroughly.
- Using a stand mixer fitted with a paddle attachment on low speed, slowly pour in the chilled wine. Mix until the merguez sausage mixture is mixed thoroughly and tacky to the touch. If you do not have a stand mixer, you can use a sturdy spoon, but be prepared to stir vigorously.
- If you would like to check for seasoning, cook a small piece off in a skillet. Now is the time when you can adjust the salt and harissa content to taste.
- Stuff into casings or form into patties. Chill in the refrigerator or cook on the grill or in a skillet until cooked through.
NOTES
Lamb vs. Venison: This recipe works with either lamb or venison. Use 3.5 pounds of meat to 1.5 pounds of fat for either. Don’t Like the Taste of Wine? You can replace half of the wine with ice-cold water. Storage: The sausages can be refrigerated for up to 5 days. They can be frozen for up to 3 months if properly stored. Sausage Making Tips: If you’re new to making sausage, check out my guide on how to make venison sausage.
