Merguez Spice Mix

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merguez, North African Sausages

Estimated reading time: 2 minutes

Strictly speaking, you don’t need a spice mix for making Merguez sausages, you can just add a little bit of this and a little bit of that when making the sausages themselves. But I love having the Merguez Sausage Mix at hand because it is so much easier when making the sausages and I also love adding the mix to a variety of other dishes too, like pasta sauces and omelettes.

I give a monthly class that’s based on spice mixes from around the world and this is one of the spices that I show my students how to make, alongside Za’atar, Garam Masala, Advieh and Berbere. It is the most aromatic of our classes, unsurprisingly, and always a huge hit with students who are constantly amazed with how easy many of these spices mixes are to make at home. I love showing folks how not to emancipate folks from the shop bought camp!

Let’s get our aprons on!

If you like the recipe, don’t forget to leave me a comment and that all important, 5-star rating! Thank you!

And if you make the recipe, share it on any platform and tag me @azlinbloor, and hashtag it #linsfood.

Lin xx

merguez, North African Sausages

Merguez Spice Mix

An easy North African spice mix used in making Merguez, those spicy, North African sausages.
5 from 41 votes
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Course: Ingredients
Cuisine: North African
Keyword: merguez, spice mix
Prep Time: 7 minutes
Cook Time: 3 minutes
Total Time: 10 minutes
Servings: 1 small jar
Calories: 158kcal
Author: Azlin Bloor

Ingredients

  • 2 Tbsp cumin
  • 1 Tbsp coriander seeds
  • 1 Tbsp fennel seeds
  • 5 cm cinnamon stick broken up in pieces
  • 1 dried red chilli (mild – medium heat) broken up into 3 pieces
  • ½ tsp black peppercorns
  • 2 Tbsp sweet paprika
  • 1 Tbsp hot paprika
  • 1 Tbsp salt

Instructions

  • Heat a frying pan on medium heat and dry roast the cumin, coriander, fennel and cinnamon stick for about 2-3 minutes until fragrant. Do not let them burn.
  • Leave the cooked spices to cool down completely, otherwise they’ll create moisture in you final product and reduce the shelf life drastically.
  • Place the whole ingredients into a good spice or coffee mill and blitz to a fine powder.
  • Add the paprika and pulse to mix thoroughly or you can do this in the final bowl.
  • Store in a dry, clean jar and keep, tightly sealed, in a cool place along with your other spices. Should last for about 6 months but as with any other spices, its potency will decrease with age.

Nutrition

Calories: 158kcal | Carbohydrates: 28g | Protein: 7g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 7020mg | Potassium: 913mg | Fiber: 16g | Sugar: 3g | Vitamin A: 10560IU | Vitamin C: 4mg | Calcium: 332mg | Iron: 15mg
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