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Merguez (North African Lamb Sausage)

(recipe, Matthew Amster-Burton)

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This recipe was adapted from Charcuterie, by Michael Ruhlman and Brian Polcyn. Read more about homemade sausage in Matthew Amster-Burton's column "Patty cake."


  1. 1 lb. boneless lamb shoulder, not trimmed of fat, cut into 1-inch cubes
  2. 1½ tsp. kosher salt
  3. ½ tsp. sugar
  4. ½ tsp. crushed red pepper flakes
  5. 2 tsp. minced garlic
  6. ½ cup diced roasted red peppers (jarred are fine)
  7. ½ tsp. ground black pepper
  8. 2 tsp. smoked paprika
  9. 2 tsp. minced fresh sage
  10. 1 Tbsp. dry red wine
  11. 1 Tbsp. water


  1. Combine all ingredients except the wine and water and stir well.
  2. Grind the mixture through the small plate of a meat grinder into a cold bowl. Add the wine and water and stir well to distribute, until the sausage looks sticky rather than loose.
  3. Sauté a small patty and taste for seasonings, and add additional salt, pepper, sage, or paprika as necessary. If freezing, do so immediately; otherwise keep in the refrigerator up to 24 hours.