These spicy North African sausages are popular in Morocco, where they are grilled and served in a variety of ways--plain, with couscous, in sandwiches, with eggs or stuffed into pastries. Merguez sausage can be made from ground lamb, ground beef or a mixture of the two.
In Morocco, you can buy fresh merguez sausages in skinny three-inch links. When making merguez at home, you may opt to feed the mixture into sausage casings or simply shape the mixture into patties or cylinders. You'll want to have merguez spice mix and harissa on hand, two fundamental ingredients that contribute to the sausage's signature taste and color. Feel free to make your own merguez spice mix or use store-bought.
As with any sausage, fat is the key to the best flavor and texture. Try not to skimp too much on the fat if you feel the need to adjust the recipe.
- Combine all ingredients except sausage casings (if using) in a large bowl, kneading the mixture well to evenly distribute the spices, herbs and harissa. Shape as desired.
- Alternatively, you can pass the ingredients through a meat grinder and feed the merguez mixture into sausage casings.
- For best flavor, allow the merguez to sit for 30 minutes (or longer in the fridge) before cooking.