Tunisian Merguez Spiced Sausage (Printable View)

North African spiced sausages with beef, lamb, garlic, and harissa, ideal for grilling and versatile dishes.

# What You'll Need:

→ Meat

01 - 8.8 oz ground beef
02 - 8.8 oz ground lamb

→ Aromatics & Spices

03 - 3 garlic cloves, minced
04 - 2 tbsp harissa paste
05 - 1 tbsp ground cumin
06 - 1 tbsp ground coriander
07 - 1 tsp smoked paprika
08 - 1 tsp ground fennel
09 - 1 tsp ground caraway
10 - 1 tsp cayenne pepper (adjust to taste)
11 - 1 tsp salt
12 - ½ tsp ground black pepper

→ Fresh Ingredients

13 - 2 tbsp chopped fresh cilantro
14 - 2 tbsp chopped fresh parsley

→ Binders

15 - 2 tbsp cold water

→ Casings

16 - 59 inch sheep sausage casings, rinsed and soaked (optional)

# How To Make It:

01 - In a large bowl, mix ground beef and ground lamb evenly.
02 - Incorporate minced garlic, harissa paste, cumin, coriander, smoked paprika, fennel, caraway, cayenne, salt, and black pepper. Mix thoroughly.
03 - Stir in chopped cilantro and parsley, then add cold water to bind the mixture, mixing until sticky and cohesive.
04 - Rinse and soak sausage casings according to package instructions. Load a sausage stuffer or piping bag fitted with a wide nozzle, then carefully fill casings, twisting into 5–6 inch links.
05 - Shape mixture into sausage-sized logs and refrigerate for 30 minutes to firm their shape if not using casings.
06 - Heat grill or grill pan over medium-high heat.
07 - Cook sausages for 8–10 minutes, turning occasionally until browned and cooked through.
08 - Serve immediately warm, optionally with flatbread, in a baguette, over couscous, or alongside fresh salad.

# Expert Advice:

01 -
  • These sausages deliver that authentic smoky-spicy-herbaceous punch that makes you forget you're eating at home and not at a bustling street stall.
  • They're surprisingly simple to make once you commit to the spice blend, and the payoff is a freezer full of grillable protein that tastes restaurant-quality.
  • Whether you stuff them in casings or shape them freeform, they work with nearly everything—couscous bowls, sandwiches, or just grilled on a platter with cold yogurt.
02 -
  • Cold water is essential for binding—warm water will start cooking the meat and make everything harder to work with, so fill your glass from the tap and don't skip this step.
  • Don't overmix once everything is combined; you'll end up with dense, tough sausages instead of tender, juicy ones that hold together just enough.
03 -
  • These sausages freeze beautifully raw or cooked, so make a double batch when you're in the zone and you'll have restaurant-quality protein ready to grill whenever you want.
  • If your mixture seems too wet when you're binding it, pop the whole bowl in the freezer for 15 minutes—cold meat is easier to work with and holds together better.
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