An authentic Tunisian merguez recipe to elevate your summer barbecues
Homemade merguez are a jewel of Tunisian cuisine. This traditional charcuterie recipe, passed down from author Ser Kos’s mother, bursts with authentic, fiery flavors that will excite your palate. Fire them up on the grill for a barbecue or set them out for a family meal, and you’ll be whisked straight to the heart of Tunisia.
The Origins of Merguez
Merguez are spicy sausages from North Africa, especially beloved in Tunisia, Algeria, and Morocco. The name likely comes from the Berber word “amergaz,” meaning “sausage.” Traditionally, they’re made with lamb or beef and seasoned with a vibrant mix of spices that changes from one region or family to the next.
Tunisian merguez are distinguished by their bold spice profile and intense flavor. Unlike other varieties, they often include harissa—a fiery red chili paste that adds both heat and depth.
Ground fennel seeds are another signature touch, lending a delicate anise note that beautifully balances the richness of the meat.
Tips for Perfect Tunisian Merguez
Meat Quality: Combine lean beef with fatty lamb for the ideal texture and full-bodied flavor.
Spice Blend: Work the spices into the meat until they’re evenly distributed. In contrast to cervelas or white pudding with port, merguez call for bold, assertive flavors—yet you can always tweak the amounts to suit your palate.
Refrigeration Rest: Chill the seasoned meat overnight before stuffing; the downtime lets the flavors meld and deepen.
Drying: Suspend the sausages in the fridge for about 36 hours before cooking. This drying step firms them up and helps them keep their shape.
Cooking: For the best flavor, grill your merguez over high heat. The intense heat caramelizes the casing while keeping the interior tender and succulent.
Authentic Tunisian Merguez Sausage
Ingredients
- 500 g lean beef, diced
- 500 g fatty lamb, diced
- 10 g salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon ground fennel seeds double to taste
- 1 tablespoon harissa preferably Harissa Samia (naturally salty); double to taste
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons sweet paprika mild
- lamb casings, 22–24 mm
Procédé
- Grind the beef and lamb together.
- In a large bowl, combine the ground meat with salt, paprika, pepper, ground fennel, and harissa.
- Drizzle in the olive oil and mix until fully incorporated.
- Cover and refrigerate the mixture overnight to let the flavors meld before stuffing.
- Stuff the seasoned meat into the lamb casings.
- Hang the sausages in the refrigerator and let them dry for 36 hours.
- Grill the merguez over hot coals or sear them in a skillet.
