Tunisian Merguez Spiced Sausage (Print Version)

A flavorful North African dish blending spiced beef and lamb with chili and herbs, perfect for grilling or 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 - 59 inch sheep sausage casings, rinsed and soaked (optional)

# How To Make It:

01 - In a large bowl, blend ground beef and ground lamb until evenly mixed.
02 - Add minced garlic, harissa paste, cumin, coriander, smoked paprika, fennel, caraway, cayenne pepper, salt, and black pepper to the meat mixture. Mix thoroughly to distribute spices evenly.
03 - Fold in chopped cilantro and parsley. Pour in cold water to help bind the mixture and stir 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 fill casings carefully, twisting into 5–6 inch links. If not using casings, shape the mixture into sausage-sized logs and refrigerate for 30 minutes to maintain shape.
05 - Heat grill or grill pan to medium-high temperature to ensure proper cooking.
06 - Grill sausages for 8 to 10 minutes, turning occasionally, until they are evenly browned and cooked through.
07 - Serve sausages immediately with preferred accompaniments such as flatbread, couscous, or salad.

# Expert Tips:

01 -
  • These sausages hit that perfect balance of heat and depth that makes you keep reaching for just one more.
  • The mixture of cumin, coriander, and caraway creates a warmth that tastes nothing like the commercial sausages you find in most stores.
  • You can make a whole batch and freeze them, so you've always got something impressive ready to grill.
  • They work everywhere—stuffed in bread, crumbled over couscous, or eaten straight off the grill with just a squeeze of lemon.
02 -
  • The mixture will feel looser and less structured than you expect before cooking—this is normal and means it will stay tender instead of turning rubbery and dense.
  • If your casings break while filling, don't panic; just remove the sausage, reshape it, and continue; casings are forgiving once you get the feel for the pressure you need to apply.
  • Don't skip the cold water step; it's the difference between a sausage that stays juicy and one that cooks dry and crumbly.
  • Harissa paste brands vary enormously in spice level, so start with 1.5 tbsp and taste the raw mixture before committing to the full 2 tbsp.
03 -
  • If you're terrified of sausage casings, don't be—they're more resilient than they look, and the worst that happens is you reshape the mixture and try again with no real loss.
  • A heavy cast iron skillet works just as well as a grill if you don't have outdoor cooking space; you'll get a beautiful crust in about the same time.
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