Classic French Merguez Recipe

Merguez Sausage

Owen Franken / Getty Images

Prep: 15 mins
Cook: 0 mins
Total: 15 mins
Servings: 12 servings
Nutrition Facts (per serving)
423 Calories
33g Fat
2g Carbs
28g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 12
Amount per serving
Calories 423
% Daily Value*
Total Fat 33g 42%
Saturated Fat 11g 56%
Cholesterol 110mg 37%
Sodium 504mg 22%
Total Carbohydrate 2g 1%
Dietary Fiber 1g 3%
Total Sugars 0g
Protein 28g
Vitamin C 1mg 6%
Calcium 38mg 3%
Iron 3mg 16%
Potassium 413mg 9%
*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 ground lamb and mutton

  • 1/2 cup extra-virgin olive oil

  • 2/3 cup fresh cilantro, chopped

  • 1/3 cup fresh mint, finely chopped

  • 6 cloves garlic, crushed and finely chopped

  • 3 1/2 to 4 teaspoons kosher salt, to taste

Steps to Make It

  1. Gather the ingredients.

  2. Toast cumin, fennel, and 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.

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

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

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

  6. The seasoned meat can then be either formed into patties, the size and shape of your choice, or, fill bought sausage casings with lamb 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 patties or sausages or simply fry until cooked through.

  9. Serve stuffed into a bun, pita, or slice and serve in Middle Eastern flatbreads.


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

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