Step 1

Toast your spices. In a small skillet over medium heat, toast coriander and fennel seeds until aromatic, about 1-2 minutes.

Step 2

Move roasted seeds to a mortar and grind them along with other spices.

Step 3

Assemble the sausage contents. Use a large bowl to mix all ingredients well, aside from the sausage casings if using.

Step 4

Make sure to distribute the spices throughout the sausage mixture using your hands or a spatula.

Step 5

If using sausage casings, pass the mixture through a meat grinder and into the sausage casings.

Step 6

If not using casings, shape the sausages as desired. Rolled cigar-like shaped sausages are the most popular for Merguez, usually about 1 inch in diameter and 4-5 inches long. However, you can also make patties or balls.

Step 7

To cook, simply place on a grill or skillet over medium-high heat and cook all the way through.