Go Back
–+ servings
merguez, North African Sausages

Merguez Spice Mix

An easy North African spice mix used in making Merguez, those spicy, North African sausages.
4.98 from 43 votes
Print Pin Add to Collection
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
Did you make this recipe?Mention @azlinbloor and tag #linsfood!
Made it? Upload your photosMention @azlinbloor and tag #linsfood!