Entree: Algeria – Oran & West – مرقاز ➤ Merguez (North African spicy lamb and beef sausages seasoned with chili, cumin, and fennel)
Serving Size: 4
Approximate Time
Prep
20 min
Cook
15 min
Additional
1 hr
Total
1 hr 15 min
Ingredients
- 1 lb (454 g) ground lamb
- 8 oz (225 g) ground beef
- 4 cloves garlic, minced (about 1 tbsp / 15 g)
- 2 tbsp (30 ml) harissa paste or 1 tbsp (15 ml) harissa plus additional chili to taste
- 2 tsp (4 g) ground cumin
- 2 tsp (4 g) ground coriander
- 2 tsp (8 g) smoked paprika
- 1 tsp (2 g) ground fennel or 1 tsp (2 g) toasted fennel seeds, crushed
- 1/2–1 tsp (1–2 g) cayenne or to taste
- 2 tsp (10 g) kosher salt
- 1 tsp (2 g) ground black pepper
- 2 tbsp (30 ml) olive oil
- 2 tbsp (30 ml) cold water
- Natural sheep or hog casings, about 6–8 feet (optional) OR 8 sausage-length portions formed by hand
- Lemon wedges, for serving
- Extra harissa and flatbread or couscous, for serving
Instructions
1. In a large bowl combine ground lamb and beef with minced garlic, harissa, cumin, coriander, smoked paprika, ground fennel, cayenne, salt, pepper, olive oil, and cold water. Mix thoroughly with your hands for several minutes until the mixture is tacky and spices are evenly distributed. Chill mixture for at least 1 hour or up to overnight to let flavors meld.
2. If stuffing: rinse and soak casings per package directions. Fit sausage stuffer or use a funnel on a piping bag and fill casings, twisting into 8 links about 4–5 inches (10–13 cm) long. If not stuffing, portion the meat into 8 logs or patties, about 3–4 oz (85–115 g) each.
3. To cook: preheat a grill to medium-high or heat a skillet over medium heat with a little oil. Grill or pan-fry sausages, turning frequently, until well browned and cooked through, about 10–12 minutes (internal temperature 160°F / 71°C). If using thicker links straight from the fridge, cook a bit longer on medium heat to avoid burning the exterior.
4. Rest sausages 3–5 minutes, then serve hot with lemon wedges, extra harissa, and warm flatbread or alongside couscous and a simple tomato-onion salad.
