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Merguez Lamb Sausage

A flavourful North African-style lamb sausage.

Approx Yield: 2.9LB (1.3kg)
Approx Links: 22 (60g each)
Mincing Plate: 1/8" (fine ground) or 3/16" (medium grind) depending on your preference.


  • 2.5 pounds (1.15kg) boneless lamb neck or boneless lamb shoulder, cut into 2.5cm pieces

  • 2 garlic cloves, crushed

  • 1 tbsp salt
  • ½ tsp paprika (we like hot paprika but any fine)
  • 1 tsp ground black pepper

  • 1 tsp ground cumin

  • 1 tsp ground coriander

  • 3 tbps cold water

  • 3 tbsp harissa paste

  • Sausage Casings:  Approx 14ft/4.2m of natural sheep casings from The New Zealand Casings Co. 


  1. Place the lamb on a baking sheet, transfer to the freezer and chill until crunchy on the exterior but not frozen solid.

  2. In a medium bowl, add the ice water, harissa, red onion, green onions, tomato paste, cilantro, pickled jalapenos, garlic and oregano, and stir to combine.

  3. Nest a large mixing bowl in a bowl filled with ice. Grind the meat through your mincing plate/die of choice into the bowl set in ice.

  4. Add the spice mixture to the meat and stir with your hands until well incorporated: the mixture will look homogenous and will begin sticking to the bowl.

  5. Spoon two tablespoons of the meat mixture into a nonstick frying pan and spread into a thin patty. Cook the test patty over low heat until cooked through but not browned. Taste the sausage for seasoning and adjust as necessary.

  6. Press a sheet of parchment paper or plastic wrap directly on the surface of the meat to prevent oxidation, then cover the bowl tightly with plastic wrap and refrigerate overnight. Alternatively, you can vacuum-seal.

  7. Stuff the sausage into the casings and twist into links.

  8. Cook the sausages right away or freeze them for longer storage. Merguez are best cooked in a sauté pan or grill over medium-high heat to an internal temperature of 63°C.