An authentic Tunisian merguez recipe that will be a hit at your summer barbecues
The smell of merguez sizzling over hot coals is all it takes to bring everyone together around the grill. This traditional charcuterie recipe, handed down from the mother of author Ser Kos, makes spicy sausages spiked with harissa and scented with fennel. Make plenty, as they go fast.
What Is Merguez?
Merguez are spicy sausages from North Africa, very popular in Tunisia, Algeria and Morocco. They are traditionally made with mutton or beef, and their seasoning varies from region to region and from one family recipe to the next.
Their name probably comes from the Berber word “amergaz,” which means “sausage.”
Harissa and Fennel, the Tunisian Signature
Tunisian merguez stand out for their generous use of spices and their bold flavor. They often contain harissa, a red chili paste that gives them heat and depth.
Ground fennel seeds are the other hallmark of the Tunisian version. Their anise note goes beautifully with the richness of the meat.
The Main Ingredients in Merguez
The recipe combines lean beef and fatty lamb in equal parts, for a tender texture and a rich flavor. The meat mixture is then stuffed into thin lamb casings.
The harissa, sweet paprika, pepper and ground fennel seeds are mixed into the meat with a little olive oil. Here, unlike cervelas or boudin blanc with port, you want very strong flavors. Still, adjust the amounts to suit your taste.
Technical Tips for Successful Merguez
Mix the spices thoroughly into the meat so they are evenly distributed. Then let the mixture rest overnight in the refrigerator before stuffing: the flavors develop and intensify.
Once stuffed, hang the merguez in the refrigerator for 36 hours before cooking them. This drying step gives you firm, well-shaped sausages.
For cooking, the grill is still the best choice. The high heat caramelizes the outside, while the inside stays tender and juicy.
Ingredients
- 500 g lean beef
- 500 g fatty lamb
- 10 g salt
- 1 teaspoon ground pepper
- 1 tablespoon ground fennel seeds you can double this
- 1 tablespoon harissa preferably Samia harissa (it adds extra salt), you can double this
- 3 tablespoons olive oil
- 2 tablespoons paprika sweet
- Lamb casing 22-24
Instructions
- Grind the beef and lamb.
- Mix the ground meat with the salt, paprika, pepper, ground fennel seeds and harissa.
- Add the olive oil and mix well.
- Let the sausage mixture rest overnight in the refrigerator before stuffing.
- Stuff the mixture into the lamb casing.
- Hang the merguez in the fridge and let them dry for 36 hours.
- Cook the merguez on the grill or in a frying pan.
