Cooking Finnsheep Handmade Merguez Lamb Sausage Coil

From our kitchen, three ways

Merguez is North African lamb sausage — harissa, cumin, coriander, and garlic in a fine sheep casing. Ours is made from Finnsheep shoulder, so it stays juicy without tasting heavy. Cook it gently; the spices scorch before the meat does.

Merguez with Warm Couscous

Beginner

4 servings · 25 minutes

Serves: 4 Prep time: 10 minutes Cook time: 12 minutes INGREDIENTS - 1 lb Finnsheep merguez coil - 1 cup couscous - 1¼ cups hot stock - 1 tbsp ghee - 1/4 cup chopped parsley and mint - Lemon wedges, plain yogurt DIRECTIONS 1. Pour the hot stock over the couscous, cover, and let it sit 10 minutes. Fluff with a fork and the ghee. 2. Cook the merguez over medium heat in a dry pan, turning often, 10–12 minutes — medium heat, not high, or the harissa burns. 3. Stir the herbs into the couscous, lay the sausages on top, and serve with lemon and yogurt.

Merguez, Chickpea, and Tomato Skillet

Weeknight cook

4 servings · 35 minutes

Serves: 4 Prep time: 10 minutes Cook time: 25 minutes INGREDIENTS - 1 lb Finnsheep merguez coil, cut in thirds - 1 onion, diced - 3 garlic cloves - 1 tsp cumin - 1 can (14 oz) chopped tomatoes - 1 can chickpeas, drained - 4 eggs (optional) - Cilantro DIRECTIONS 1. Brown the merguez pieces in a wide skillet, then set aside. 2. Cook the onion in the rendered fat until soft, add garlic and cumin for 1 minute. 3. Add tomatoes and chickpeas, simmer 10 minutes, then return the sausage. 4. If you like, crack the eggs into wells in the sauce, cover, and cook 5 minutes until the whites set. Scatter cilantro and serve with bread.

Grilled Merguez with Charred Onion and Harissa Butter

Ambitious / pro

6 servings · 45 minutes

Serves: 6 Prep time: 15 minutes Cook time: 20 minutes over coals INGREDIENTS - 2 lbs Finnsheep merguez coil - 3 red onions, cut in thick rounds - Melted ghee - Harissa butter: 6 tbsp soft butter, 2 tbsp harissa, zest of 1 lemon, pinch of salt - Flatbreads, to serve DIRECTIONS 1. Build a two-zone fire. Merguez casings are delicate — start the coil on the cool side for 8 minutes so it heats through without splitting. 2. Brush the onion rounds with melted ghee and char them over the hot side until blackened at the edges and soft in the middle. 3. Move the sausages over the coals for the last 3–4 minutes, just for color. 4. Warm the flatbreads on the grill, spread with harissa butter, and pile on the sausage and onions.

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