Entree: Western Sahara – Southern Culinary Region – مرقاز ➤ Mirqaz (Spicy North African lamb and beef sausage seasoned with cumin, paprika, and chili)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Additional 30 min

Total 1 hr

Ingredients

- 1 lb (450 g) ground lamb, well chilled
- 8 oz (225 g) ground beef, well chilled
- 1 tbsp (15 ml) harissa paste (or 1–2 tsp/5–10 g strong chili paste)
- 1 tbsp (15 ml) red wine vinegar or lemon juice
- 2 cloves garlic, minced (about 6 g)
- 1 tsp (5 g) kosher salt
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) sweet or smoked paprika
- 1/2 tsp (1 g) ground cayenne pepper (adjust to taste)
- 1/2 tsp (1 g) ground fennel seeds or 1 tsp (2 g) crushed fennel seed
- 2 tbsp (30 ml) cold water
- 2 tbsp (30 ml) olive oil, for cooking
- Natural sheep casings, soaked and rinsed, for stuffing (optional) or use parchment to shape into logs
- Fresh parsley and lemon wedges to serve (no measurement)

Instructions

1. In a large bowl, combine the ground lamb and ground beef. Add harissa, red wine vinegar, minced garlic, salt, cumin, coriander, paprika, cayenne, and fennel. Mix gently but thoroughly by hand or with a stand mixer on low until spices are evenly distributed; add the cold water to help the mixture bind. Chill the seasoned meat for at least 30 minutes to let flavors meld.
2. If stuffing: fit a sausage stuffer or hand-crank onto a sausage horn and load the prepared casings. Fill casings with the chilled meat, forming links about 4–5 inches long, twisting between each link. If not stuffing, form the meat into 8–10 sausage-shaped logs about 2 oz (57 g) each.
3. To cook, heat olive oil in a heavy skillet or grill to medium-high. Cook the sausages, turning occasionally, until browned on all sides and cooked through (internal temperature 160°F / 71°C), about 10–12 minutes depending on thickness. If grilling, cook over medium heat and turn frequently to avoid flare-ups.
4. Serve hot with lemon wedges and chopped parsley, or alongside couscous, flatbread, or grilled vegetables. Leftover cooked merguez refrigerate 2–3 days or freeze for up to 2 months.