Entree: Algeria – Kabylie – مرقاز ➤ Merguez (spicy lamb and beef sausage)
Serving Size: 4
Approximate Time
Prep
20 min
Cook
12 min
Additional
30 min
Total
1 hr 2 min
Ingredients
- 1 lb (454 g) ground lamb
- 8 oz (225 g) ground beef (optional, or use all lamb)
- 1 tbsp (15 ml) harissa paste (adjust for heat)
- 3 cloves garlic, minced, approx. 15 g
- 1 tbsp (7 g) sweet paprika
- 2 tsp (4 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) crushed fennel seeds, toasted
- 1 tsp (2 g) red pepper flakes or Aleppo pepper (adjust to taste)
- 1 1/2 tsp (8 g) kosher salt
- 1/2 tsp (2 g) freshly ground black pepper
- 1/4 cup (15 g) fresh cilantro, finely chopped
- 1/4 cup (15 g) fresh parsley, finely chopped
- 2 tbsp (30 ml) olive oil, plus extra for grilling or pan
- Natural casings, soaked and rinsed, optional, or use parchment for shaped links
Instructions
1. In a large bowl combine ground lamb and ground beef (if using). Add harissa, minced garlic, paprika, cumin, coriander, crushed fennel, red pepper flakes, salt, and black pepper. Mix gently but thoroughly until spices are evenly distributed; avoid overworking to keep sausages tender.
2. Fold in chopped cilantro and parsley, then drizzle in 2 tbsp (30 ml) olive oil and mix until incorporated. Taste a small pinch by cooking a teaspoonful in a skillet and adjust seasoning if necessary.
3. If stuffing: fit a sausage stuffer or funnel to prepared casings and fill, forming 4–5 inch (10–12 cm) links, twisting between links. If not using casings: portion mixture into 10–12 short logs or form into patties about 2–3 oz (60–85 g) each.
4. Chill the formed merguez at least 30 minutes (or refrigerate up to 24 hours) to firm up and let flavors meld.
5. To cook, grill over medium-high heat for 8–10 minutes, turning occasionally, until well browned and cooked through. Or pan-sear in a skillet with a little oil over medium heat 8–12 minutes, turning to brown all sides.
6. Serve merguez hot in flatbread, with couscous, roasted vegetables, or simply with lemon wedges and a yogurt or tomato sauce.
