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

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.

Questions

How long does Merguez keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Merguez?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

Omek Houria side
Slata Mechouia salad
Zlabya dessert

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