Lamb Merguez Sausage

Downsized from Video - Makes 3 lbs
Will keep in the refrigerator 3-4 days & can also be kept in the freezer.


  • 1½ lbs pork butt or boneless shoulder
  • 1½ boneless lamb leg
  • 1¼ oz kosher salt
  • 0.13 oz dextrose
  • ½ tsp pink salt (nitrite)
  • 0.07 oz Quatre Epices* (4 Spice Mix*)
  • 1.2 oz harissa paste
  • 4 cloves crushed garlic
  • 0.06 oz crushed red pepper flakes
  • 2 oz red wine
  • pork (hog) casings
  • 1 oz ice water

4 Spice Mix*

  • 8 tbsp black peppercorns
  • 2 tbsp ground cinnamon
  • 2 tbsp cloves
  • 3 tbsp ground nutmeg


  1. Dice lamb & pork into ¼" pieces into a stainless steel bowl over another stainless steel bowl of ice to keep cool
  2. Rinse & soak casings in cold water (best to do one day ahead)
  3. Measure the dry spices, garlic and harissa paste into a separate container
  4. With a grinder set on medium die, grind meat into a chilled mixing bowl. With a paddle attachment, mix ground meat on low speed, slowly adding the rest of the ingredients
  5. Attach one end of prepared casing to a sausage press and tie off the end. Fill casing tie off the end, pinch & twist to form individual sausages (alternate twisting directions)

Cooking Suggestions to Bake, Poach or Grill

  1. Bake at 350º for 7-8 minutes
  2. Poach in boiling water for 6-7 minutes
  3. Grill on high heat 3-5 minutes on all sides