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Inside Kendall

From the Kitchens at Kendall College: Moroccan Merguez Sausage Recipe

Moroccan Merguez Sausage Recipe

Part 2 of our series on how to make homemade sausage. Recipe developed by Christopher Koetke, CEC, CCE, HAAC, vice president,  Kendall College School of Culinary Arts and the Laureate International Universities Center of Excellence in Culinary Arts.

Morocco is at the crossroads of many different cultures resulting in a panoply of flavors from West Africa, Asia and the Middle East, Europe and the New World—which helps explain the generous use of diverse spices in merguez. These sausages are great on a bun or as part of a tagine or couscous. While traditionally stuffed into sheep casing to form links, they can be cooked as patties.

Moroccan Merguez
Yield: 10 links (or 12 patties)

1¾ lbs. lamb meat, trimmed of most fat
½ lb. lamb fat
2 t. salt
½ t. ground anise
1½ t. ground cumin
½ t. ground coriander
2 t. ground sumac (optional, available from specialty spice shops)
2¾ T. Hungarian sweet paprika
½ t. cayenne
½ clove garlic, finely minced
½ t. oregano
1/8 t. cinnamon
¼ t. ground black pepper
½ c. pomegranate juice
6 to 8 ft. well-rinsed lamb casing

1. Cut the lamb and fat into a large dice. Freeze until very cold. Grind in a meat grinder (with a plate with approximately 3/16”) or in a food processor until finely chopped.
2. In a bowl, combine all remaining ingredients except the lamb casing.
3. Pour the liquid spice mixture into the cold ground meat and fat. Mix vigorously until the meat becomes slightly elastic.
4. Using a sausage stuffer, stuff the merguez mixture into the sheep casing and twist into 8” individual sausages, or form into patties.
5. Cover with plastic wrap and refrigerate for 12 to 24 hours.
6. Grill the links over moderate heat or roast in a 325°F oven (until the internal temperature reads 165°F using an instant-read thermometer), 5 to 10 minutes.

Want to learn more about culinary school in Chicago? Take a tour of Kendall with Chef Koetke!

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