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August 3, 2023

American Lamb Merguez Sausage


Recipe Provided By
Chef Brian R. Beland, CMC

5 pounds

American Lamb Merguez Sausage



  • 5 pounds ground American Lamb (4 pounds lean shoulder and 1 pound lamb fat)
  • 1 tablespoon cumin seed
  • 1 tablespoon coriander seed
  • 1 tablespoon fennel seed
  • 1/2 cup cilantro, chopped
  • 1/4 cup harissa
  • 2 tablespoons paprika, sweet Spanish
  • 2 tablespoons minced garlic
  • 1 ounce kosher salt
  • 2 teaspoons sugar
  • 1 teaspoon red pepper flakes
  • 1 teaspoon ground cinnamon
  • 1/4 cup red wine
  • 1/4 cup ice water


In a dry skillet over medium heat, toast cumin, coriander and fennel; stir constantly until fragrant, about 2 minutes. Be sure not to overcook or burn. Once toasted allow to cool; grind in a spice grinder. 

In a bowl, combine ground spice mix with lamb, cilantro, harissa, paprika, garlic, salt, sugar, pepper flakes and cinnamon. Toss well; chill. 

Grind mixture through a small die into a bowl over ice. 

Utilizing a stand mixer, place ground meat into the bowl. Add water and wine while mixing on medium/low speed until mixture is uniform and has developed a sticky appearance, about 1 to 1-1/2 minutes. 

Shape into patties, stuff into lamb casing, or cook as a loose crumble based on preferred application.

USDA recommends the following time and temperature parameters

Ground Lamb

Internal temperature of 160°F

All Other Cuts

Internal temperature of 145°F, with a 3 minute rest

thermometer timer illustration
Visit our Lamb Cooking Time & Temperature page for recipe inspiration and tips on preparing the perfect lamb.


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