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Lamb Merguez Sausage Patties

Merguez sausage is not commonly stocked at the grocery store, so I decided to come up with an easy home version.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 8 hours 20 minutes
Course lunch/dinner
Cuisine british
Servings 4 people
Calories 1449.1 kcal

Equipment

  • 1 Mortar and Pestle For grinding spices to a fine paste.
  • 1 Large Mixing Bowl For combining lamb and spice paste.
  • 1 Large Skillet For cooking the patties.
  • 1 Spatula or Tongs For flipping patties during cooking.
  • 1 Measuring Spoons For accurate spice measurements.

Ingredients
  

Main

  • 1 teaspoon salt
  • ¼ teaspoon fennel seeds
  • 1 teaspoon ground cumin
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground coriander
  • ¼ teaspoon ground turmeric
  • 3 cloves garlic peeled
  • 2 tablespoons harissa or to taste (see Ingredient note)
  • 1 tablespoon tomato paste
  • 1 pound lean ground lamb
  • 1 tablespoon olive oil

Instructions
 

  • Combine salt and fennel seeds in a mortar and pestle and pound until fine. Stir cumin, cinnamon, coriander, turmeric, and garlic cloves into the salt mixture and continue grinding to form a thick paste. Stir in harissa sauce and tomato paste until combined.
  • Combine ground lamb and the spice paste together with a fork in a large bowl. Cover and refrigerate 8 hours to overnight.
  • Form sausage into patties. Heat olive oil in a large skillet over medium-high heat. Cook patties until no longer pink inside, 5 to 8 minutes per side, depending on the size of the patties.

Notes

Spice Freshness: Grinding whole fennel seeds with garlic in a mortar and pestle significantly enhances flavor depth. For an even more aromatic result, lightly toast the whole spices (fennel seeds, cumin, coriander) before grinding. Marination is Key: The 8-hour to overnight marination is crucial. It allows the complex North African spice blend to fully penetrate the lamb, developing a richer, more authentic merguez flavor profile. Do not rush this step. Patties & Cooking: Form patties of uniform size for even cooking. Avoid overworking the meat, which can lead to tough patties. Cook until nicely browned on the outside and just cooked through, ensuring they remain juicy. Harissa Adjustment: Harissa spice levels vary. Taste and adjust the amount to your preference for heat. A homemade harissa paste offers superior flavor. Serving Suggestions: These patties are excellent in pita bread with a fresh cucumber-yogurt sauce, or alongside a simple couscous salad.