Homemade Merguez Sausage
This homemade merguez sausage is packed with harissa, garlic, warm spices, and roasted red peppers, and can be made with either lamb or venison plus pork back fat for juicy, grill-ready links or patties.
Servings: 5 Pounds
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
Spiciness: If you're positive that you would like a spicy sausage, I would consider adding an extra tablespoon of harissa.
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.
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.
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