Tunisian Merguez Spiced Sausage (Printable)

Savory North African spiced sausage blend of beef and lamb, ideal for grilling and vibrant meals.

# 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 - 0.5 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)

# Step-by-step Directions:

01 - In a large bowl, mix ground beef and ground lamb until evenly blended.
02 - Incorporate garlic, harissa paste, cumin, coriander, smoked paprika, fennel, caraway, cayenne pepper, salt, and black pepper; mix thoroughly to achieve a uniform blend.
03 - Fold in chopped cilantro and parsley, then add cold water to the mixture. Stir until the texture becomes sticky and cohesive.
04 - If using casings, rinse and soak according to instructions, then stuff the mixture into casings using a sausage stuffer or piping bag to form 5–6 inch links. If not using casings, shape the mixture into sausage-sized logs and refrigerate for 30 minutes to help maintain shape.
05 - Heat a grill or grill pan over medium-high heat to prepare for cooking.
06 - Grill the sausages for 8 to 10 minutes, turning occasionally until evenly browned and fully cooked through.
07 - Serve the sausages warm immediately, paired as desired.

# Expert Advice:

01 -
  • These sausages taste like you've been to North Africa without leaving your kitchen—the spice blend is intoxicating.
  • They're surprisingly simple to make, and homemade versions blow anything store-bought out of the water.
  • You can stuff casings for the authentic look or skip them entirely and still get incredible flavor.
02 -
  • Don't overmix once the meat is combined, or the sausages will become dense and tough instead of tender and juicy.
  • Harissa varies wildly by brand and country of origin—some are searingly hot, others more aromatic than spicy, so taste a tiny bite of your raw mixture and adjust before committing.
  • Cold water is the secret ingredient; it helps everything bind together and keeps the final texture from being too crumbly.
03 -
  • Keep everything cold when you're working with the meat; warm meat becomes difficult to work with and produces sausages that lose their juice during cooking.
  • If your casings tear while filling, don't panic—just pinch off that section and start a new link, or switch to the casing-free method and nobody will ever know.
  • A sharp grill creates the best sear; a clean grill prevents sticking, so give it a good scrub and oil it lightly before cooking.
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