Tunisian Merguez Spiced Sausage (Printable)

Aromatic North African spiced Merguez made from beef and lamb, grilled and bursting with chili and herbs.

# Ingredient List:

→ 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)

# Steps:

01 - In a large mixing bowl, blend the ground beef and lamb until evenly mixed.
02 - Incorporate minced garlic, harissa paste, cumin, coriander, smoked paprika, fennel, caraway, cayenne pepper, salt, and black pepper into the meat mixture. Mix thoroughly for even distribution.
03 - Fold in chopped cilantro and parsley, then add cold water to bind the mixture. Stir until sticky and cohesive.
04 - If using casings, rinse and soak them following package directions. Fit a sausage stuffer or wide nozzle piping bag to fill casings, twisting into 5–6 inch links.
05 - If not using casings, form the mixture into sausage-sized logs and refrigerate for 30 minutes to maintain shape.
06 - Preheat the grill or grill pan over medium-high heat.
07 - Grill the sausages for 8–10 minutes, turning occasionally, until browned and thoroughly cooked.
08 - Serve immediately as desired, accompanied by bread, couscous, or fresh salad.

# Expert Advice:

01 -
  • The spice blend tastes authentic without requiring a specialty butcher—everything comes together in one bowl.
  • You can grill them, pan-fry them, or even skip the casings entirely if you're short on time.
  • They freeze beautifully, so one afternoon of work gives you dinner shortcuts for weeks.
02 -
  • Don't skip the cold water—it seems like nothing, but it's what keeps the sausage tender and prevents it from becoming dense and rubbery when cooked.
  • Overmixing the meat turns it into a dense paste; use your hands and be gentle, stopping as soon as everything is incorporated.
  • If your grill isn't hot enough, the casings will split and the insides stay raw while the outside chars—medium-high is your target, not low.
03 -
  • If you can't find harissa paste, you can make a rough version by mixing tomato paste, smoked paprika, cayenne, garlic, and a touch of olive oil—it won't be identical, but it'll get you closer than you'd expect.
  • The minced garlic goes in raw, which means it's your quality control; if something tastes harsh or too sharp, your garlic was old or too pungent, so swap it next time.
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