Tunisian Merguez Sausage Spiced (Printable)

Spiced North African sausage blending beef, lamb, chili, garlic, and herbs, grilled to juicy perfection.

# Components:

→ 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)

# Method:

01 - In a large bowl, mix together ground beef and ground lamb until evenly combined.
02 - Incorporate garlic, harissa paste, cumin, coriander, smoked paprika, fennel, caraway, cayenne pepper, salt, and black pepper. Mix thoroughly to blend spices evenly.
03 - Stir in chopped cilantro and parsley. Add cold water to the mixture and continue mixing until the mixture becomes sticky and cohesive.
04 - If using casings, rinse and soak them following 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.
05 - Preheat grill or grill pan over medium-high heat to prepare for cooking.
06 - Grill sausages for 8 to 10 minutes, turning occasionally to ensure even browning and thorough cooking.
07 - Serve sausages immediately as desired, accompanied by preferred sides or condiments.

# Expert Advice:

01 -
  • The kitchen fills with this warm, complex spice fragrance that lingers long after you eat.
  • You get restaurant-quality sausages without the mystery ingredients or additives.
  • They're endlessly versatile—grill them, crumble them into couscous, stuff them into bread, or serve them as is.
02 -
  • Don't skip the cold water—it's what transforms a crumbly mixture into something that holds together when cooked.
  • If your sausages split or fall apart on the grill, your mixture likely needed more binding time or it was too warm when it hit the heat; chill it longer next time.
  • Harissa varies wildly between brands—some are deeply spiced and mild, others are fiery—so always taste and adjust your cayenne accordingly.
03 -
  • Make the mixture ahead and refrigerate it overnight—the spices will deepen and marry together beautifully, and the meat will be easier to work with.
  • If you're nervous about stuffing casings, practice with a piping bag and store-bought sausage casings a few times; it becomes second nature once you relax into the rhythm.
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