Merguez Sausages Spiced With Harissa

Having skipped our annual April / May holiday I had to bring Europe to my home. These merguez sausages remind me of France and the amazing times we have spent there.

Merguez Sausages
Merguez Sausages
Head straight on to the Recipe For ♥ Merguez Sausages ♥

Regular readers will know that I have had a particular issue with my blog over the years. This was as a result of a supposed SEO expert who caused more havoc than good. In fact, the only positive to come out of this experience was that I learnt something new. Since he messed up every single one of my posts I have had to do a lot of editing. To make this easier for me I go into the inspiration I share at the end of each post and edit them. At one stage I added a recipe plugin to my blog and some recipes got lost. I had to edit these blog posts with a note that the recipe was missing in action. Also, when I started blogging I only wrote a brief note about the recipe. And I took photographs with my cell phone.

Today’s inspirational recipe from Lavender and Lime ♥ Merguez Sausages ♥ #LavenderAndLime Click To Tweet

Not something I would recommend for a food blog as we tend to eat with our eyes first. Last August I changed the recipe plugin I use. It automatically converted my recipes for me, but each and every one needs to be checked. This is slightly tedious but it also means eventually all my recipes will look the same. Last week, while I was doing some editing, I saw a note saying a recipe had been lost during an update. Something made me search for it in the archive list, and there it was. It felt really good to find a recipe I had lost. My original intention had been to recreate it, but I don’t seem to have the time to redo recipes, and create new ones. Even though the photographs could do with some updating.

Merguez Sausages

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5 from 1 vote

Merguez Sausages

This spicy sausage gets it heat from the harissa
Recipe Category: Meat
All Rights Reserved: An original recipe from Lavender and Lime

Ingredients

  • 10 mls coriander seeds
  • 5 mls cumin seeds
  • 5 mls fennel seeds
  • 5 mls salt
  • 500 g lamb with 20% fat content, minced
  • 2 cloves garlic, crushed
  • 30 mls harissa
  • 5 mls sweet paprika
  • 2.5 mls ground cinnamon
  • 1.25 mls cayenne pepper
  • 30 mls olive oil
  • 80 g fresh breadcrumbs
  • sausage casings *

Instructions

  • Place the coriander, cumin and fennel seeds into a dry frying pan
  • Toast of a low temperature until you can smell the spices
  • Tip them into a mortar, add the salt and lightly grind with the pestle
  • Place the minced lamb into a large mixing bowl
  • Add the spices, garlic, harissa, paprika, cinnamon and cayenne
  • Mix to combine then add the oil and breadcrumbs
  • Mix to combine then set aside to rest for 30 minutes
  • Using a sausage attachment on your stand mixer, slide the casings on
  • Feed the mixed meat into the machine and fill your casings
  • Once all the meat has been used up, set the sausages aside for at least 30 minutes to rest
  • Cook as you would any sausage - we did ours on the BBQ

Notes

* If you don't have casings or a sausage maker, you can roll these into balls and make meatballs out of the mixture
Inspiration published on Lavender and Lime June 22:

 

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14 thoughts on “Merguez Sausages Spiced With Harissa

  1. I’ve only had purchased merguez and they were fabulous. But making them from scratch with harissa and all of the other seasoning sounds wonderful. Great recipe!

  2. Those sausages do look delicious! They do remind me of France, especially of the food carts selling them in Paris.

    be well… mae at maefood.blogspot.com

  3. Well that does it Tandy I’m going to have to buy a sausage attachment for my Kitchen aid. We love sausages and these look so tasty . Great recipe.

  4. Tandy, back when I took the technical part of my blog more seriously I had similar problems. But, I was the one that caused it. Because of this, I did learn the value of backing up my recipes and posts not only via my host but in MS word as well.
    I’m really glad you posted this as I’ve been getting into sausage making lately. This will go into my must make sausage list.

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