📝 About This Recipe
Transport your senses to the bustling souks of Morocco and Tunisia with this artisanal Merguez, a vibrant lamb sausage defined by its signature crimson hue and warming heat. This Halal classic balances succulent, fatty lamb with the smoky depth of Harissa and a complex bouquet of toasted spices like cumin, coriander, and caraway. Whether grilled over charcoal or pan-seared, these sausages offer a juicy, snap-tight texture and an explosion of North African flavor in every bite.
🥗 Ingredients
The Meat Base
- 2 lbs Ground Lamb Shoulder (high fat content, approx. 20-30% fat for juiciness)
- 5-6 feet Sheep Casings (rinsed and soaked in warm water for 30 minutes)
The Signature Spice Blend
- 6 cloves Garlic (turned into a fine paste)
- 3 tablespoons Harissa Paste (authentic Tunisian style for heat and color)
- 2 tablespoons Smoked Paprika (adds the characteristic deep red color)
- 1 tablespoon Cumin Seeds (toasted and freshly ground)
- 1 tablespoon Coriander Seeds (toasted and freshly ground)
- 1 teaspoon Fennel Seeds (toasted and crushed)
- 1 teaspoon Caraway Seeds (ground)
- 1/2 teaspoon Cayenne Pepper (adjust based on heat preference)
- 1.5 tablespoons Kosher Salt (essential for curing and flavor)
- 1 teaspoon Sumac (for a slight citrus tang)
Liquids & Binding
- 1/4 cup Ice Cold Water (helps emulsify the fat)
- 2 tablespoons Olive Oil (extra virgin)
👨🍳 Instructions
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1
Begin by soaking your sheep casings in a bowl of lukewarm water for at least 30-60 minutes to remove salt and improve elasticity. Run water through the inside of the casings to ensure there are no tangles or holes.
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2
In a small dry skillet over medium heat, toast the cumin, coriander, and fennel seeds for 2-3 minutes until fragrant. Grind them into a fine powder using a spice grinder or mortar and pestle.
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3
Place the ground lamb in a large, chilled mixing bowl. It is vital to keep the meat as cold as possible throughout the process to prevent the fat from melting.
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4
Add the garlic paste, Harissa, smoked paprika, toasted spice blend, caraway, cayenne, salt, and sumac to the meat. Drizzle in the olive oil.
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5
Using your hands (or a stand mixer with a paddle attachment on low speed), mix the meat and spices vigorously while gradually adding the ice-cold water. Mix for 3-5 minutes until the meat becomes tacky and develops a 'primary bind'—this ensures a tight, juicy texture.
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6
Fry a small 'test patty' of the mixture in a pan. Taste it to check for salt and spice levels, and adjust the remaining raw mixture if necessary.
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7
Cover the bowl and refrigerate the meat mixture for at least 2 hours (or overnight) to allow the complex flavors to meld and the meat to firm up.
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8
Set up your sausage stuffer with a small horn suitable for sheep casings. Lightly grease the horn with oil and slide the entire length of the casing onto it.
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9
Slowly extrude the meat into the casing, being careful not to overstuff, which can cause bursting during cooking. Aim for a consistent thickness.
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10
Once stuffed, pinch the long tube at 4-inch intervals and twist to create individual links. Alternate the direction of the twists for each link to prevent them from unraveling.
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11
Use a sterilized needle or sausage pricker to poke any visible air bubbles in the links. This prevents the sausages from bursting on the grill.
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12
To cook, heat a cast-iron skillet or grill to medium heat. Cook the sausages for 10-12 minutes, turning occasionally, until the internal temperature reaches 160°F (71°C) and the outsides are beautifully charred and snapping.
💡 Chef's Tips
Always keep your meat and equipment cold; if the fat warms up, the sausage will have a dry, crumbly texture. If you don't have a sausage stuffer, you can form the mixture into skinless 'kofta' style logs and grill them similarly. For the best color, use high-quality Spanish smoked paprika and authentic North African Harissa paste. Don't skip the 'primary bind' mixing step; the protein development is what gives the sausage its characteristic 'snap'. Allow the finished sausages to air-dry in the fridge for an hour before cooking to help the skins crisp up perfectly.
🍽️ Serving Suggestions
Serve inside a warm baguette with a spread of extra Harissa and French fries for a classic 'Sandwich Merguez'. Pair with a refreshing bowl of herb-flecked Tabbouleh or a bright Moroccan carrot salad. Serve atop a steaming mound of vegetable couscous, allowing the spicy oils to soak into the grains. Accompany with a side of cooling Greek yogurt or Labneh to balance the intense heat. Pairs beautifully with a crisp, chilled Mint Tea or a light-bodied red wine like a Grenache.