Tunisian Merguez Spiced Sausage (Printable)

A North African blend of spiced beef and lamb infused with garlic, chili, and aromatic herbs, grilled to perfection.

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

# Directions:

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

# Expert Suggestions:

01 -
  • These sausages burst with heat and aromatic spices that make every bite feel like a small celebration, not just another dinner.
  • They're ready in under an hour from start to finish, yet they taste like you've spent all day perfecting them.
  • Once you've made them, you'll find yourself grilling a batch every other week because they disappear that fast.
02 -
  • Don't skip the cold water step—it's the difference between sausages that hold together and ones that fall apart on the grill.
  • If you're using casings for the first time, have patience with yourself; it's fiddly at first, but the texture and presentation are worth the learning curve.
03 -
  • Don't skip the resting step if you're not using casings—it keeps everything bound together and prevents them from falling apart mid-grill.
  • Turn your sausages only once or twice while grilling; constant flipping prevents a proper crust from forming and you'll miss out on that caramelized exterior that holds all the flavor.
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