Tunisian Merguez Spiced Sausage (Printable Version)

A spiced North African dish combining beef and lamb with chili, garlic, and fresh herbs for a flavorful meal.

# What You 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 in sheep sausage casings, rinsed and soaked (optional)

# Directions:

01 - Place ground beef and lamb in a large bowl and mix together until evenly combined.
02 - Incorporate garlic, harissa paste, cumin, coriander, smoked paprika, fennel, caraway, cayenne, salt, and black pepper into the meat mixture. Stir thoroughly.
03 - Mix in chopped cilantro and parsley, then add cold water to bind the mixture until sticky and cohesive.
04 - If using casings, rinse and soak according to package instructions. Fit a sausage stuffer or piping bag with a wide nozzle and fill casings with mixture, twisting into 5–6 inch links.
05 - If not using casings, form mixture into sausage-sized logs and refrigerate for 30 minutes to help hold shape.
06 - Heat grill or grill pan to medium-high heat.
07 - Grill sausages for 8 to 10 minutes, turning occasionally until browned and cooked through.
08 - Serve immediately with preferred accompaniments such as flatbread, baguette, couscous, or salad.

# Expert Advice:

01 -
  • These sausages taste like you've traveled to a vibrant Tunisian market, but they're made entirely in your own kitchen.
  • Once you master the spice balance, you'll find yourself making them constantly because they're that good and that easy.
  • The heat and aromatics mean you barely need anything else—just bread, maybe a squeeze of lemon.
02 -
  • Don't skip soaking your casings—dry casings will split on the grill and your filling will escape into the fire.
  • Harissa varies by brand; some are significantly hotter than others, so taste your raw mixture before grilling and adjust the cayenne if needed.
  • The mixture needs to be sticky, not dry; if it's crumbly, add cold water one tablespoon at a time until it holds together.
03 -
  • Make a double batch and freeze the raw sausages on a tray before storing in a freezer bag; they'll keep for three months and grill beautifully straight from frozen with just a few extra minutes.
  • If you're nervous about filling casings, watch a video first or ask someone at a butcher counter to show you the technique once; it becomes second nature after the first batch.
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