Tunisian Merguez Spiced Sausage (Printable)

North African merguez with spiced beef and lamb, grilled to perfection with harissa and fresh herbs.

# What You Need:

→ 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)

# How-To Steps:

01 - In a large bowl, blend ground beef and lamb until uniformly mixed.
02 - Incorporate minced garlic, harissa paste, cumin, coriander, smoked paprika, fennel, caraway, cayenne, salt, and black pepper; mix thoroughly to achieve a consistent blend.
03 - Fold in chopped cilantro and parsley, then add cold water to bind the mixture; stir until the blend becomes sticky and cohesive.
04 - If using casings: rinse and soak casings per package instructions, then carefully stuff with meat mixture using a sausage stuffer or piping bag, twisting into 5–6 inch links. If not using casings: form mixture into sausage-sized logs and refrigerate for 30 minutes to set shape.
05 - Heat grill or grill pan over medium-high heat until properly warmed.
06 - Grill sausages for 8 to 10 minutes, turning occasionally, until well browned and cooked through.
07 - Serve sausages immediately as desired, alongside flatbread, couscous, or a fresh salad.

# Expert Tips:

01 -
  • These sausages taste like they took hours but come together in minutes, giving you that restaurant-quality moment without the stress.
  • The spice blend hits different—warm, complex, and addictively savory without being one-note hot.
  • Once you make these at home, store-bought versions feel flat and forgettable.
02 -
  • Don't skip the soaking step for casings—dry casings tear easily and turn your kitchen into a frustrating mess.
  • Harissa brands vary wildly in heat; taste your spice mixture on a tiny piece of meat before committing, and adjust the cayenne accordingly.
  • Cold water is non-negotiable; warm water breaks down the fats and makes everything mushy.
03 -
  • Mix your meat with cold hands or briefly chill your bowl; warm hands break down the fats and make the texture greasy instead of tender.
  • Don't cook from frozen in a grill pan—let them come to room temperature for 10 minutes so they cook evenly from edge to center.
Go Back