Tunisian Merguez Spiced Sausage (Printable)

Spiced beef and lamb merguez infused with chili, garlic, and herbs, traditionally grilled and served warm.

# 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 - 1/2 tsp ground black pepper

→ Fresh Herbs

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, thoroughly mix ground beef and ground lamb until evenly blended.
02 - Add minced garlic, harissa paste, ground cumin, coriander, smoked paprika, fennel, caraway, cayenne pepper, salt, and black pepper to the meat mixture. Stir well to combine all ingredients evenly.
03 - Fold in chopped fresh cilantro and parsley, then pour in cold water. Mix until the mixture becomes cohesive and slightly sticky.
04 - If using casings, rinse and soak them following package directions. Attach a sausage stuffer or piping bag fitted with a wide nozzle, then carefully fill the casings with the meat mixture. Twist into links approximately 5 to 6 inches long.
05 - If casings are not used, shape the mixture into sausage-sized logs. Refrigerate for 30 minutes to help maintain shape during cooking.
06 - Heat grill or grill pan over medium-high heat to prepare for cooking.
07 - Cook sausages for 8 to 10 minutes on the grill, turning occasionally until evenly browned and fully cooked through.
08 - Serve sausages immediately, accompanied by flatbread, baguettes, couscous, or fresh salad as desired.

# Expert Advice:

01 -
  • These sausages deliver authentic North African heat and depth without any pretense or fussy techniques.
  • You'll taste the difference between homemade and store-bought instantly, and you'll wonder why you didn't try this sooner.
  • They're naturally dairy-free and gluten-free, so they work for nearly every table and every occasion.
02 -
  • If your meat mixture feels dry or crumbly instead of sticky, add water one teaspoon at a time until it comes together—this single thing determines whether your sausages will be juicy or disappointing.
  • Don't skip the spice-mixing step by just throwing everything in; taking a moment to really blend and smell the mixture tells you when the flavors are alive and awake, not muted.
03 -
  • Cold water in the meat mixture is non-negotiable—it's what keeps them moist and tender when they grill instead of drying out and cracking.
  • Turn your sausages frequently on the grill and watch for that deep golden-brown color, which means the spices are toasted and singing rather than just heated through.
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