2 hours


12 large sausages




Treat time

Merguez Sausage

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To make this sausage you will need:



2 teaspoons whole cumin seed


2 teaspoons whole coriander seed


2 teaspoons whole fennel seed


2 tablespoons paprika


25 g Kosher salt


1/2 teaspoon cayenne pepper


1.5 Kg beef or lamb shoulder, or a mixture of both


250 g beef fat, cut into 3 – 4 mm pieces and minced


6 – 8 cloves of garlic, crushed


2 tablespoons harissa


Lamb casings, soaked in a number – changes of cold water for 60 minutes in total



Always chill your meat by placing it into the freezer for 30 minutes and sterilise your utensils etc.



Put your sheep skins in tepid water to soak, change the water a couple of times. A drop of oil in the last water change will make them easier to load.



Grind together using a 6 mm plate all the dry ingredients except the salt.



Having ground your meat and fat fat place them in the refrigerator to keep cool.



Once you have your spices assembled, remove the meat from the fridge.



Mix in the salt, garlic, harissa and your spice mix.



Transfer to the fridge to chill for 15 minutes while you load your skins onto the stuffing attachment.



You can test for seasoning by cooking a small piece of the meat and adjust accordingly.



Stuff your sausages and link at about 6 inches.



Rest for 24 hours and cook, by frying or baking but preferably on a smoky BBQ, though some variations are smoked before cooking.


Paul Peacock

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