Merguez

Name: Merguez
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Tunisian
Ingredients: 1.5 lbs ground lamb; 1 tsp paprika; 1/2 tsp ground cumin; 1 tbsp harissa paste; 2 cloves garlic, minced; 1/4 tsp ground coriander; 1/4 tsp salt; 1/8 tsp black pepper; 6 ft natural sausage casings; 1 tbsp olive oil

Spiced North African sausage with paprika, cumin, and harissa. Grilled or pan-fried, it's bold, savory, and perfect with crusty bread and pickled vegetables.

30 minMediumServes 4420 cal/serving

TunisianDinnerStovetopStandard

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Ingredients

1.5 lbs ground lamb
1 tsp paprika
1/2 tsp ground cumin
1 tbsp harissa paste
2 cloves garlic, minced
1/4 tsp ground coriander
1/4 tsp salt
1/8 tsp black pepper
6 ft natural sausage casings
1 tbsp olive oil

Instructions

1

In a bowl, combine 1.5 lbs ground lamb, 1 tsp paprika, 1/2 tsp ground cumin, 1 tbsp harissa paste, 2 cloves minced garlic, 1/4 tsp ground coriander, 1/4 tsp salt, and 1/8 tsp black pepper. Mix gently with your hands until just combined.
2

Rinse 6 ft natural sausage casings under cold water. Fit a casing onto the tube of a sausage stuffer.
3

Stuff the casings with the lamb mixture, being careful not to overfill. Twist into 4-inch links.
4

Heat 1 tbsp olive oil in a large skillet over medium-high heat.
5

Add sausages and cook for 12-15 minutes, turning occasionally, until browned and cooked through.
6

Internal temperature should reach 160°F. Serve hot with bread and harissa on the side.

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Prints the ingredients and method only.

Questions

What internal temperature should Merguez reach?

For Merguez, the target internal temperature is 160 F (about 70 C), given in step 6. A probe thermometer removes the guesswork.

Why does Merguez say not to overmix?

Step 1 reads: "Mix gently with your hands until just combined." Stirring develops gluten, and gluten makes quick batters tough and tunneled. Stop at step 1 while a few streaks of flour remain; they hydrate on their own.

What can I use instead of harissa in Merguez?

The entry for Merguez calls for 1 tbsp harissa paste. In its place: Mix a chili paste such as sambal oelek or sriracha with a pinch each of ground cumin, coriander and caraway, plus a little olive oil.

Can I use ground beef instead of ground lamb in Merguez?

Yes, at the same weight. The flavor is milder; a pinch more cumin or an extra clove of garlic closes the gap. As written, the entry for Merguez uses 1.5 lbs ground lamb.

Is Merguez spicy?

Moderately. The heat in Merguez comes from 1 tbsp harissa paste. For a milder plate, start with half the harissa and add more to taste at the end; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

How long does Merguez keep?

Refrigerate what is left of Merguez within two hours and eat it within three days. Reheat gently on the stovetop.

Serve it with

Omek Houria side
Slata Mechouia salad
Zlabya dessert

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