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Merguez (Tunisian Lamb Sausage)

Merguez is a spicy fresh sausage prepared with uncooked lamb, beef or a mixture of both meats, from Berber North African cuisine that is popular in Tunisia, Algeria and Morocco.

Prep Time
30 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 30 merguez
Course: Main Course , Appetizer
Cuisine: Tunisian , North African

Ingredients

  • 1½ lb beef (fairly lean, boneless)
  • 1 lb lamb (boneless)
For the seasoning
  • 1 tablespoon fine salt
  • ½ tablespoon paprika
  • 3 tablespoons harissa
  • ½ teaspoon chili powder
  • ½ teaspoon ground pepper
  • 1 tablespoon ground fennel seeds
  • ½ tablespoon ground cumin
  • ½ tablespoon ground coriander
  • ½ teaspoon ground nutmeg
  • 4 cloves garlic , crushed
Equipment
  • 10 feet casings (sheep intestine of about 1-inch/2,5cm diameter)
  • Meat grinder
  • Sausage stuffer

Instructions

    Cup of Yum
  1. Wash the casings and soak in water for 1 hour.
  2. Make a knot at one end of each casing.
  3. Grind the beef and lamb with the ¼ inch (6 mm) hole meat grinder plate.
  4. Mix the spices in a large bowl.
  5. Stir in the minced meat and mix well.
  6. Attach the funnel to the meat grinder.
  7. Slide a casing around the funnel.
  8. Grind the meat again and stuff the sausage into the casings.
  9. Form sausages about 4 inches (10 cm) long.

Notes

  • Artificial casings (collagen, for example) can also be used instead of sheep casings. In this case, it will not be necessary to soak them in water before use.