Here are a few things you might find useful when making this sausage
- Iodophor Sanitizer
- MK4 Thermapen (Accurate Thermometer)
- Sausage Pricker
- Accurate Scale for spices
- Accurate scale for meat (up to 33 pounds)
- Non Fat Dry Milk Powder
- Meat Grinders
- Sausage Stuffer
- Stuffing horn cleaner
- Heavy Duty Kitchen Vacuum Sealer
- Custom Cutting Board (Use discount code 2GUYS15 at checkout for a sweet discount)
Enjoy the video and the recipe. If you have any questions feel free to ask away. If you make this at home I’d love to hear about how it came out!!
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- 1000 g lamb shoulder 70/30 (or you can do a 50/50 lamb and beef mixture with 30% fat)
- 16 g kosher salt
- 3 g black pepper
- 2 g cumin seed
- 2 g coriander powder
- 4 g smoked paprika
- 3 g cayenne powder
- 1 g all spice
- 5 g minced garlic
- 30 ml harissa sauce
- 60 ml water
- 20 g Non Fat Dry Milk optional for better bind and moisture retention
- sheep casings 18-24mm
- 15 dried chiles de árbol
- 2 dried guajillo chiles
- 1 dried ancho chile
- 1 tbsp cumin seeds
- 1½ tsp coriander seeds
- 3 each garlic cloves crushed
- 30 ml fresh lemon juice
- 15 ml white wine vinegar
- 1 tbsp tomato paste
- 1½ tsp Hot smoked Spanish paprika
- 1 tsp kosher salt
- 120 ml olive oil added to the blender
- 60 ml olive oil added after the sauce is made
- For the harissa sauce
- Place árbol, guajillo, and ancho chiles in a large heatproof measuring glass. Pour boiling water over to submerge, cover with plastic wrap, and let sit until chiles are very pliable and cool enough to handle, 15–20 minutes. Drain; remove stems and seeds and discard (wear gloves for this part if you have them).
- Toast the cumin seeds and coriander seeds in a dry small skillet over medium-low heat till fragrant. 2-3 minutes tossing constantly. Transfer to a blender.
- In the blender add the garlic and the rehydrated chilies. Blend on high till a paste is formed. Next add the lemon juice, vinegar, tomato paste, paprika, and salt and process until the mixture is 75% smooth. With the blender on a medium speed, drizzle in the olive oil (blender). Continue to blend till the olive oil is incorporated.
- transfer the harissa sauce to a bowl and stir in the remaining olive oil.
- This can be made ahead and refrigerated.
For the Merguez Sausage
- Clean the meat from any sinew, arteries, and veins. Cut the meat and fat into small pieces and place in the freezer to chill. You want the temperature to be below 34f.
- Grind the chilled meat/fat on a 6mm plate. Add all of the spices to the meat and rechill. For a finer texture regrind partially frozen mince meat on a 4.5mm plate (optional)
- Mix the chilled meat/fat (under 34f) with the harissa sauce, and water. Once the texture begins to get tacky and can stick toy your hand once it's turned upside down you can stop mixing.
- Stuff into sheep casings, link, prick out any air pockets, and refrigerate overnight.
- The next day cook and enjoy!
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