Tunisian Merguez Spiced Sausage (Printable)

Spiced North African Merguez with beef and lamb, infused with harissa, garlic, and fresh herbs, grilled to a hearty finish.

# What You'll Need:

→ Meat

01 - 9 oz ground beef
02 - 9 oz ground lamb

→ Aromatics & Spices

03 - 3 cloves garlic, 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 Herbs

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, mix together ground beef and ground lamb until evenly blended.
02 - Add minced garlic, harissa paste, cumin, coriander, smoked paprika, fennel, caraway, cayenne pepper, salt, and black pepper to the meat mixture; mix thoroughly to combine all ingredients evenly.
03 - Stir in chopped cilantro and parsley, then pour in cold water to bind the mixture, mixing until the consistency is sticky and cohesive.
04 - If using, rinse and soak the sausage casings according to package instructions. Fit a sausage stuffer or piping bag with a wide nozzle and carefully 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 help maintain their shape during cooking.
06 - Preheat a grill or grill pan over medium-high heat to prepare for cooking.
07 - Place sausages on the grill and cook for 8 to 10 minutes, turning occasionally to achieve even browning and thorough cooking.
08 - Serve the sausages immediately, optionally accompanied by flatbread, couscous, or fresh salad.

# Expert Tips:

01 -
  • These sausages taste like you spent hours perfecting them, but they come together in under 30 minutes if you skip the casings.
  • The balance of heat and warmth from harissa and cumin makes every bite feel intentional and complex, not just spicy for spice's sake.
  • They're naturally dairy-free and gluten-free, which means more people can actually enjoy them alongside you.
02 -
  • Cold water in the meat mixture isn't wasted liquid—it helps the fat and meat emulsify into something that actually stays together instead of falling apart on the grill.
  • The sausages will continue cooking slightly after you pull them off the heat, so remove them when they're just cooked through rather than waiting for them to feel completely firm in the center.
03 -
  • Toast your spices briefly in a dry pan before adding them to the meat if you have time—it deepens their flavor and makes the whole sausage taste more intentional and developed.
  • Don't overmix the meat once everything is combined, or you'll end up with dense, rubbery sausages instead of ones with a tender, slightly loose crumb.
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