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Spicy Merguez Sausages

Spicy Merguez Sausages


A spicy harissa sausage – serve with chips, veg and harissa, incorporate into your favourite sausage casserole or a merguez sausage wrap for a taste of morocco.

This recipe can be adapted into slimming friendly by using meat with low fat content! Contact us with any questions regarding calories or values.


  • 2kg lamb mince
  • 250g Tongmaster merguez sausage mix
  • 250ml water (chilled)
  • Sausage casings – Natural (hog/sheep) or collagen casings


  1. Add sausage mix to mince and mix thoroughly.
  2. Add chilled water and ensure all ingredients are combined.
  3. Cover and chill for at least one hour or overnight to allow the spices to infuse the meat.
  4. If using natural casings – soak the casing for around 30 minutes, use a funnel to remove excess salt.
  5. If using collagen casings – there is no need to soak the casings, use straight from pack.
  6. Place the casing on the outside of the tube and begin to pass the meat through your sausage stuffer, tie a knot at the end of the casing to stop the meat passing straight through and continue to pass the meat mixture through the casing.
  7. Once the meat is finished, tie a knot at the other end and begin linking your sausages, twisting in opposite directions.
  8. Use a little vegetable oil on your hands to work the sausage with ease and create a professional sheen.
  9. Cook as desired or chill in the fridge for up to 3 days or freeze for up to 3 months.

Posted by Tongmaster

The following awards were won by our customers using our spices and seasonings.


Award winning wild lamb & rosemary burger seasoning


Award winning angus burger seasoning


Tongmaster and their trade partners are all members of one or more of these certified organisations.

All Tongmaster trading partners are
BRC Certified.

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