Tunisian Merguez Spiced Sausage (Printable)

A vibrant North African dish with spiced beef and lamb, infused with chili, garlic, and aromatic herbs.

# 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 - 5 ft sheep sausage casings, rinsed and soaked (optional)

# Directions:

01 - Place ground beef and lamb into a large bowl and mix together.
02 - Incorporate minced garlic, harissa paste, cumin, coriander, smoked paprika, fennel, caraway, cayenne pepper, salt, and black pepper into the meat mixture. Mix thoroughly until well combined.
03 - Fold in chopped cilantro and parsley, then add cold water to bind the mixture. Stir until the texture is sticky and cohesive.
04 - If using, rinse and soak sheep sausage casings according to package instructions. Attach a sausage stuffer or wide nozzle piping bag and fill casings carefully, twisting into 5–6 inch links.
05 - If not using casings, form meat mixture into sausage-sized logs and refrigerate for 30 minutes to maintain shape.
06 - Heat grill or grill pan over medium-high heat.
07 - Cook sausages on the grill for 8–10 minutes, turning occasionally, until browned and fully cooked.
08 - Serve immediately, optionally accompanied by flatbread, couscous, or a fresh salad.

# Expert Advice:

01 -
  • The heat builds slowly and beautifully, warming you from the inside without overwhelming your palate.
  • These cook fast enough for a weeknight dinner but taste like you've been working magic all day.
  • One batch of merguez transforms flatbread, couscous, or even a simple salad into something unforgettable.
02 -
  • Don't skip the cold water—it's the difference between sausages that hold together and ones that crumble on the grill.
  • Harissa varies wildly between brands; taste your mixture before the final grill and adjust the spices if needed, because you can't undo what's cooked.
  • If your casings tear while filling, don't panic—roll that section into a patty and cook it separately; no one will complain about an extra piece.
03 -
  • Mix your spices in a small bowl and let them sit for a few minutes before adding to the meat; this allows them to bloom and intensify their flavors.
  • If your grill sticks, brush the grates with oil just before cooking, not before heating, so the oil doesn't burn off and create smoke.
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