Moroccan Merguez Sausage

Moroccan Merguez Sausage
Adam Horne/Flickr
Prep: 30 mins
Cook: 0 mins
Total: 30 mins
Servings: 4 to 5 servings
Nutrition Facts (per serving)
248 Calories
19g Fat
3g Carbs
16g Protein
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Nutrition Facts
Servings: 4 to 5
Amount per serving
Calories 248
% Daily Value*
Total Fat 19g 24%
Saturated Fat 7g 35%
Cholesterol 64mg 21%
Sodium 107mg 5%
Total Carbohydrate 3g 1%
Dietary Fiber 1g 4%
Total Sugars 0g
Protein 16g
Vitamin C 2mg 9%
Calcium 55mg 4%
Iron 3mg 17%
Potassium 317mg 7%
*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.)

Merguez is a spicy North African sausage that is popular in Morocco. They are grilled and rather easy to make from ground lamb or beef, or a mixture of the two. In Morocco, you can buy fresh merguez sausages in skinny three-inch links.

When making merguez at home, you can feed the mixture into sausage casings or simply shape it into patties or cylinders. You will want to have merguez spice mix and ​harissa (a spiced chili paste) on hand. They contribute to the sausage's signature taste and color. Feel free to make your own merguez spice mix or use store-bought.

As with any sausage, fat is the key to creating the best flavor and texture. Try not to skimp too much on the fat if you feel the need to adjust the recipe. 


  • 1 pound ground beef, or lamb

  • 3 cloves garlic, finely chopped or pressed

  • 2 tablespoons chopped cilantro

  • 2 tablespoons merguez spice mix

  • 2 to 3 teaspoons harissa

  • Sausage casings, optional

Steps to Make It

  1. In a large bowl, combine all ingredients except sausage casings (if using) in a large bowl.

  2. Knead the mixture well to evenly distribute the spices, herbs, and harissa.

  3. Shape as desired. 

  4. Alternatively, you can pass the ingredients through a meat grinder and feed the merguez mixture into sausage casings. 

  5. For the best flavor, allow the merguez to sit for 30 minutes or longer in the refrigerator before cooking.

  6. Place on grill or under broiler until cooked through and meat registers temperature of 155 F with meat thermometer. 

Glass Bakeware Warning

Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat-resistant, tempered glass products can, and do, break occasionally.

Serving Suggestions

  • There are a number of ways to enjoy your homemade merguez. While they are great served plain, it's also common to eat them with couscous or eggs.

  • The sausage makes an excellent sandwich and many people enjoy them stuffed into pastries as well.