Tunisian Merguez Sausage (Printer view)

A vibrant blend of spiced beef and lamb with chili and garlic, perfect for grilling or pairing with couscous.

# 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 - 5 ft sheep sausage casings, rinsed and soaked (optional)

# Directions:

01 - In a large bowl, mix ground beef and ground lamb thoroughly.
02 - Incorporate minced garlic, harissa paste, cumin, coriander, smoked paprika, fennel, caraway, cayenne pepper, salt, and black pepper. Mix until ingredients are uniformly distributed.
03 - Stir in chopped cilantro and parsley, then add cold water to bind the mixture, mixing until the texture becomes sticky and cohesive.
04 - If using casings, rinse and soak them as per package instructions. Fit a sausage stuffer or piping bag with a wide nozzle and carefully fill casings with the meat mixture, twisting into 5–6 inch links.
05 - If not using casings, shape the mixture into sausage-sized logs and refrigerate for 30 minutes to help them hold their shape.
06 - Heat grill or grill pan over medium-high heat.
07 - Cook sausages on the grill for 8 to 10 minutes, turning occasionally until browned and cooked through.
08 - Serve warm immediately with desired accompaniments such as flatbread, couscous, or fresh salad.

# Expert Suggestions:

01 -
  • The spice blend is balanced enough to let you taste the meat, bold enough that you'll feel the heat building slowly on your tongue.
  • These sausages are forgiving—whether you stuff casings or shape them by hand, they come together with hardly any fuss.
  • One batch feeds a crowd and tastes like you spent hours in the kitchen when you've really spent twenty minutes.
02 -
  • Harissa can vary wildly from brand to brand and region to region—some are fiery, some are mild; start with less than you think you need and taste the raw mixture before you commit to more.
  • Cold meat is easier to stuff than room-temperature meat, so keep everything in the fridge until the last minute, and if your casing keeps tearing, that's usually a sign it wasn't soaked long enough.
03 -
  • If your casings keep bursting, it usually means they weren't soaked long enough or the meat mixture is too dense—add another tablespoon of water and try again.
  • Make these sausages the day before and let them sit in the fridge overnight; the spices meld and everything tastes even better the next day on the grill.
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