Entree: Algeria – Sahara Algeria – مرقاز ➤ Marqāz (A spicy North African lamb sausage seasoned with cumin, coriander, chili, and garlic)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 15 min

Additional 2 hrs

Total 2 hrs 45 min

Ingredients

- 2 lb (900 g) ground lamb
- 1/2 lb (225 g) ground beef (optional; can use all lamb)
- 1 tbsp (15 g) harissa paste (or to taste)
- 2 tsp (10 g) kosher salt
- 2 tsp (4 g) ground cumin
- 2 tsp (4 g) ground coriander
- 1 tsp (2 g) ground fennel seed or 1 tsp (2 g) crushed fennel seed
- 1 tbsp (7 g) smoked paprika
- 1/2 tsp (2 g) cayenne pepper (adjust to desired heat)
- 1 tsp (4 g) ground black pepper
- 4 cloves garlic, minced (about 12 g)
- 2 tbsp (30 ml) tomato paste (optional, for color and binding)
- 1/4 cup (60 ml) cold water or ice water
- 2 tbsp (30 ml) olive oil for cooking
- 2 tbsp (8 g) chopped fresh parsley (optional)
- Natural lamb casings, soaked and rinsed (as needed)

Instructions

1. If using casings, soak them in warm water for 30 minutes, rinse inside and out, and keep in a bowl of clean water until ready to stuff.
2. In a large bowl combine ground lamb and ground beef. Add harissa, salt, cumin, coriander, fennel, smoked paprika, cayenne, black pepper, minced garlic, tomato paste, and cold water.
3. Mix thoroughly by hand or with a spoon until the spices are evenly distributed and the mixture is slightly tacky. For best flavor and texture, refrigerate the mixture, covered, for 1–2 hours or overnight.
4. Fit a sausage stuffer or the large funnel on a piping bag and slide a prepared casing onto the nozzle. Stuff the casings with the meat mixture, keeping the filling compact but not over-packed. Twist into links about 4–5 in (10–12 cm) long.
5. Prick any large air pockets with a needle and tie or twist ends as needed. Refrigerate the formed sausages for at least 1 hour to firm up.
6. To cook, heat a grill or skillet over medium-high. Brush sausages with a little olive oil and grill or pan-fry, turning frequently, until well browned and cooked through, about 6–8 minutes per side (internal temperature 160°F / 71°C).
7. Serve merguez hot with crusty bread, couscous, roasted vegetables, or in a flatbread with harissa and yogurt. Leftover sausages can be refrigerated for 2–3 days or frozen.