Tunisian Merguez Sausage (Printable Version)

Spiced beef and lamb links with chili and aromatic herbs perfect for grilling and serving warm.

# 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)

# Steps:

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

# Expert Pointers:

01 -
  • These sausages taste like a trip to North Africa without leaving your kitchen—complex, layered, and undeniably aromatic.
  • They're naturally dairy-free and gluten-free, so everyone can gather around the grill without worry.
  • Merguez works everywhere: stuffed into bread for lunch, nestled into couscous for dinner, or served cold as part of a mezze spread.
  • The spice blend is forgiving and customizable, so you can dial the heat up or down depending on who's eating.
02 -
  • Don't skip the cold water—without it, the sausages can crack or explode on the grill because the fat and moisture need a binder to stay cohesive.
  • If your casings keep tearing as you fill them, they're either too dry or you're filling too fast; slow down and keep them moist with water on your fingers.
  • Harissa varies in heat from brand to brand, so taste the mixture before stuffing and adjust the cayenne or harissa amount to match your preference—there's no shame in dialing it back.
03 -
  • Make the mixture a day ahead and refrigerate it—the spices meld overnight and taste even better, and the cold mixture is easier to work with when stuffing casings.
  • If the meat mixture seems too loose or keeps falling apart, add another tablespoon of cold water and mix again; don't be afraid to adjust as you go.
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