Entree: Algeria – Algiers & North Coast – مرقاز ➤ Merguez (Spicy lamb sausage)
Serving Size: 4
Approximate Time
Prep
30 min
Cook
12 min
Additional
1 hr 30 min
Total
2 hrs 15 min
Ingredients
- 1 1/2 lb (680 g) ground lamb
- 1 tbsp (15 g) harissa paste (adjust to heat preference)
- 3 cloves garlic, minced
- 2 tsp (4 g) ground cumin
- 2 tsp (4 g) ground coriander
- 1 tsp (2 g) smoked paprika
- 1/2 tsp (1 g) cayenne pepper (or to taste)
- 2 tsp (4 g) fennel seeds, lightly toasted and crushed
- 1 1/2 tsp (8 g) kosher salt
- 1 tsp (2 g) black pepper
- 1 tbsp (15 ml) red wine vinegar or lemon juice
- 2 tbsp (30 ml) ice water
- 1/4 cup (15 g) chopped fresh parsley
- Natural sheep casings (sausage casings), rinsed and soaked per package instructions
- 1 tbsp (15 ml) olive oil, for grilling or pan-frying
Instructions
1. In a large bowl, combine ground lamb, harissa paste, minced garlic, ground cumin, ground coriander, smoked paprika, cayenne, crushed fennel seeds, kosher salt, black pepper, red wine vinegar (or lemon juice), ice water, and chopped parsley. Mix thoroughly by hand until spices are evenly distributed and the mixture becomes slightly tacky, about 2–3 minutes.
2. Cover and refrigerate the seasoned meat for at least 1 hour (or up to overnight) to allow flavors to develop and to firm up for easier stuffing.
3. Fit a sausage stuffer or a coarsely but clean funnel onto a casing per manufacturer's instructions. With the meat chilled, stuff the mixture into the prepared sheep casings, taking care not to overfill (leave some slack). Twist into links about 4–5 inches (10–12 cm) long, or into the size preferred. Prick any large air pockets with a needle.
4. Chill the formed sausages on a tray, covered, for 30–60 minutes to help them set.
5. To cook: preheat a grill or heavy skillet to medium-high. Lightly brush sausages with 1 tbsp olive oil. Grill or pan-sear merguez, turning frequently, until nicely charred on the outside and cooked through to an internal temperature of 160°F (71°C), about 8–12 minutes depending on thickness.
6. Let sausages rest 3–5 minutes, then serve whole or in flatbread, with lemon wedges, or alongside roasted vegetables or couscous as preferred. Store cooked merguez refrigerated up to 3 days.
