Authentic Tunisian Merguez Sausage
This authentic Tunisian merguez recipe will be the highlight of your summer barbecues.
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Servings: 10 merguez sausages
Calories: 210kcal
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.
Notes
To keep the sausages tender and juicy, avoid overcooking them.
Harissa Samia, sold in 100 g jars, is ideal for this recipe. It faithfully captures the taste of traditional homemade Tunisian harissa and contains only dried ground chilies, salt, and plenty of garlic.
Nutrition
Calories: 210kcal | Carbohydrates: 1g | Protein: 15g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 56mg | Sodium: 464mg | Potassium: 248mg | Fiber: 0.4g | Sugar: 0.2g | Vitamin A: 111IU | Vitamin C: 0.4mg | Calcium: 22mg | Iron: 2mg
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