Merguez sausages

Merguez sausagesHarry Weir

Merguez sausages are a red, spicy lamb or beef-based sausage. They originated in North Africa. I prefer the lamb variety. Merguez sausages are longer than usual sausages. I make three little sausages out of each one when serving them before dinner or as part of mezze. This is a short, simple recipe but a lovely way of serving these delicious sausages. We sometimes offer them with drinks before dinner, they are hugely popular.

Serves 4


  • 500g Merguez sausages
  • 2 tablespoons pomegranate molasses,
    available in speciality food stores
  • 1 tablespoon sesame seeds


  1. Give each sausage about three to four twists, a third from the top and the bottom, as though making a balloon animal at a children’s party. Using a kitchen scissors, snip at the twist to separate to create ‘cocktail’ sausages.
  2. Preheat a chargrill pan or barbecue to medium and cook sausages, turning occasionally, for eight minutes or until cooked through. Transfer sausages to a bowl, add pomegranate molasses and stir to combine. Sprinkle over the sesame seeds and serve.

Tip: Pomegranate molasses is more readily available now, often found in good supermarkets in the spice aisle. Merguez sausages can be found in Hicks or Fallon & Byrne, Dublin, O’Flynns in Cork or other good butcher shops. Any lamb sausages will work for this recipe.

Recipe creditEunice Power

Photography credit: Harry Weir