Merguez (North African Sausages)

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We have used the Sunbeam MultiMincer for this recipe
Preparation time40 minutes
Cooking timeNULL
ServesMakes 1kg


  • 1.1kg lamb shoulder, diced into 5 cm cubes
  • 1 tablespoons finely chopped mint leaves
  • 2 cloves garlic, crushed
  • 2 tablespoons rice flour
  • 1 tablespoon sweet paprika
  • 1 tablespoon ground cumin seed
  • 2 teaspoons salt
  • 1/3 cup cold water


  1. Assemble MultiMincer with the blade and course disc.
  2. Turn MultiMincer on and slowly add lamb pieces into the chute using the food pusher.
  3. In a large bowl combine the lamb mince, mint and garlic.
  4. Whisk remaining ingredients until smooth; pour mixture over mince and mix until well combined.
  5. Remove blade and disk and attach base plate and the thin or thick sausage making attachment.
  6. Thread sausage casing onto nozzle (for thin sausages use a thin casing and the thin nozzle or for thick sausages use a thick casing and the thick nozzle).
  7. Turn MultiMincer on and add the sausage mixture into the chute. Once the mixture starts to come through the nozzle, hold the casing at the tip of the nozzle to ensure that the mixture fills the casing evenly.
  8. Pan fry, grill or barbecue as desired.

These appliances below can be used to make this recipe