Classic French Merguez Recipe

Merguez Sausage

Owen Franken / Getty Images

Prep: 15 mins
Cook: 0 mins
Total: 15 mins
Servings: 12 servings
Nutritional Guidelines (per serving)
422 Calories
31g Fat
6g Carbs
29g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 12
Amount per serving
Calories 422
% Daily Value*
Total Fat 31g 40%
Saturated Fat 11g 54%
Cholesterol 106mg 35%
Sodium 869mg 38%
Total Carbohydrate 6g 2%
Dietary Fiber 1g 4%
Protein 29g
Calcium 71mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Create a trip to Paris in your own kitchen with this merguez recipe. The spicy lamb sausage from Morocco has become classic street food in France. Moroccan food is hugely popular throughout France and its influence is now woven through, especially with the ubiquitous Street Food so well-loved everywhere. 

Cumin, fennel, and hot peppers combine to make the uniquely flavorful sausage perfect for tucking into sandwiches, as it is typically served from food trucks at the market, festivals, and fetes.

Delicious, yet supremely casual, these sandwiches are served with frites of course, no sausage is complete without them.

Dress up the presentation of the Merguez by grilling the sausage and serve it with rice and sautéed vegetables for an easy, culturally rich meal.


  • 2 teaspoons cumin seeds
  • 2 teaspoons fennel seeds
  • 2 teaspoons coriander seeds
  • 2 tablespoons paprika
  • 2 teaspoons cayenne pepper
  • 3/4 teaspoon ground cinnamon
  • 3 pounds lamb and mutton (ground)
  • 1/2 cup extra-virgin olive oil
  • 2/3 cup cilantro (fresh, chopped)
  • 1/3 cup mint (fresh leaves, finely chopped)
  • 6 cloves garlic (crushed and finely chopped)
  • 3 1/2 to 4 teaspoons salt (to taste)

Steps to Make It

  1. Gather the ingredients.

  2. Toast the cumin, fennel, coriander seeds in a dry skillet set over medium heat, constantly stirring, for about 2 minutes, until they become fragrant. Be very careful not to overcook, and worst still, burn the spices. If you leave them too long, this will happen, and you will need to throw them away and start again. 

  3. Once toasted, allow the seeds to cool and then process them in a spice grinder.

  4. Add the toasted, ground seeds to the paprika, cayenne pepper, and cinnamon.

  5. Place the ground lamb in a large bowl, drizzle it with the olive oil, and sprinkle the spice mixture, chopped herbs, crushed garlic, and salt over the meat. Mix the seasonings into the meat.

  6. The seasoned meat can then be either formed into patties, the size and shape of your choice though avoid making them too big as they will be difficult to stuff into a sandwich. Or, fill bought sausage casings with the lamb sausage mixture. For this, you will need a sausage stuffer attachment often sold for stand mixers, or a stuffing machine. 

  7. Once made, chill before using.

  8. Cook the patties or sausages according to your recipe, or simply fry until cooked right through.

  9. Serve stuffed into a bread bun, pita, or slice and serve in Middle Eastern Flatbreads and fresh salad. 


  • The sausages can be made in advance and kept in the refrigerator for a few days. 

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