Tunisian Merguez Spiced Sausage (Printable Version)

Spiced beef and lamb sausage with chili, garlic, and herbs, perfect grilled or with couscous.

# Components:

→ 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 - 4.9 ft sheep sausage casings, rinsed and soaked (optional)

# Preparation steps:

01 - In a large bowl, blend ground beef and ground lamb until thoroughly combined.
02 - Incorporate garlic, harissa paste, cumin, coriander, smoked paprika, fennel, caraway, cayenne pepper, salt, and black pepper; mix until evenly distributed.
03 - Fold in chopped cilantro and parsley, then add cold water to enhance mixture cohesion and stickiness.
04 - If using, rinse and soak sausage casings following package directions; fit a sausage stuffer or wide nozzle piping bag for filling.
05 - Fill casings carefully with meat mixture, twisting into 5–6 inch links, or form mixture into sausage-sized logs if not using casings, then refrigerate for 30 minutes to set shape.
06 - Heat grill or grill pan to medium-high heat in preparation for cooking.
07 - Grill sausages for 8 to 10 minutes, turning occasionally until browned and fully cooked through.
08 - Serve immediately as desired, paired with bread, couscous, or fresh salad.

# Expert Advice:

01 -
  • You get an authentic North African flavor that tastes like you've been cooking this for years, not hours.
  • These sausages transform whatever you pair them with—flatbread, couscous, salads—and always feel special.
  • Once you master the spice balance, you'll find yourself making them for every gathering because people actually ask for them by name.
02 -
  • Cold water and a gentle hand—overmixing toughens the meat, so stop as soon as everything comes together; the mixture should feel sticky but not worked to death.
  • Harissa varies wildly by brand, so taste a tiny bit before committing the full amount; some brands pack twice the punch of others, and burnt-out spice is a wasted batch.
  • These sausages will stick to the grill if you don't oil it properly, so give it a good wipe with an oiled cloth or spray before the meat hits the heat.
03 -
  • Toast your whole spices in a dry pan for two minutes before grinding or using them—it wakes them up and deepens their flavor in ways that pre-ground spices struggle to match.
  • If you're nervous about casings, make a small test patty first and cook it; it'll tell you if your seasoning is right before you commit a whole batch to casings.
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