Merguez Style Lamb Sausage

We had been dreaming about lamb for breakfast and this merguez inspired recipe has become a breakfast favorite in the past few weeks. Last summer I blessedly discovered that deadly nightshades are deadly for me. Such a great relief to get rid of those symptoms! So you may notice that my recipes since then have been very low on nightshades. This sausage is often eaten for breakfast or dinner with a spicy harissa, and is often made with tomato. If nightshades do you no wrong, feel free to experiment with such stuff. These sausages are so redolent with spices they don’t need any help with flavor!

It is best made the night before you plan to eat, to let the flavors blend. Then you can just double the recipe and place the extra in the freezer in serving size portions for easy thawing for breakfast.


  • 2 tsp coriander seed
  • 2 tsp cumin seed
  • 2 tsp anise seed, or fennel seed, in a pinch
  • 2 tsp cinnamon
  • 1 teaspoons turmeric
  • 1 tsp ground black pepper
  • 1 pound fresh ground lamb shoulder
  • 2 garlic cloves
  • 1 teaspoon fresh ginger
  • 1/4 cup cold water
  • 1 teaspoons or so salt, to taste


1-Dry roast the spices in a small pan over medium low heat. Grind any of them that are whole and mix them together.

2- Blend the ginger and garlic in a food processor until finely chopped.

3-Combine all the ingredients and blend well with your hands

4-Form patties or rolls and cook in an iron skillet at medium high. Eat while piping hot or eat cold, they are always delicious!