Moroccan · Marinades & Rubs
Homemade Merguez Spice Blend
This is the dry spice mix behind Morocco's famous fiery red lamb sausage — a blend of harissa, fennel, garlic and paprika worked into ground lamb before stuffing into casings, or simply mixed into patties for a sausage-free shortcut.
- Prep
- 10 min
- Cook
- 0 min
- Total
- 10 min
- Serves
- 8
- Level
- Easy
Ingredients
- 2 tbsp harissa paste
- 1 tbsp paprika
- 1 tsp ground fennel seed
- 1 tsp ground cumin
- 1 tsp ground coriander
- 4 garlic cloves, minced
- 1/2 tsp cayenne
- Salt
Method
- 1
Combine
Whisk together the harissa, paprika, fennel, cumin, coriander, garlic, cayenne and salt into a thick paste.
- 2
Work into meat
Knead thoroughly into 1 kg of ground lamb (ideally with a little added lamb fat) until evenly distributed.
- 3
Rest
Chill the seasoned meat for at least 2 hours, or overnight, to let the flavours develop.
- 4
Use
Stuff into sausage casings, or shape by hand into patties or logs for grilling without casings.
Chef's tips
- Resting the seasoned meat overnight makes a noticeable difference to how deeply the spices penetrate.
- A little added lamb fat keeps the sausage juicy since lean ground lamb alone can dry out on the grill.
Frequently asked questions
Can I use this blend without making sausages?
Yes, it works well simply mixed into ground lamb or beef and shaped into patties or skewers for a merguez-flavoured burger or kebab.