Smoked Classic Merguez Lamb Sausages
Classic North African merguez sausages are made from seasoned ground lamb filled into sheep casings and then gently hot smoked. The characteristic red color and spiciness comes from harissa and smoked paprika powder, complemented by cumin and fennel seeds. Smoking with beech wood gives the sausages additional depth while also preserving them.
Ingredients(for 1 kg)
Instructions
Making the Sausage Mixture
4-12 hoursMince lamb meat and fat through the 4.5 mm plate. Add all spices, harissa and curing salt and knead thoroughly. Rest covered in the refrigerator for at least 4 hours.
Filling and Tying
30 minutesSlide the soaked sheep casings onto the filling attachment and fill evenly with the mixture. Twist sausages to approx. 15 cm lengths and tie off. Allow to dry at room temperature for 1 hour.
Smoking
2-3 hoursRegulate the smoker to 70-85 °C. Smoke the sausages with beech and alder wood until a core temperature of 72-74 °C is reached. Do not exceed 85 °C to prevent fat from leaking.
Cooling and Storage
30 minutesAllow the finished merguez to cool briefly and serve immediately or store vacuum-sealed in the refrigerator for up to 7 days. To serve, briefly fry in a pan or on the grill.
Pro Tip
Use curing salt (NPS) in the specified amount – it ensures the characteristic color, inhibits Clostridium botulinum and significantly extends the shelf life of the smoked sausages.
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