🇹🇳 Tunisia recipe
Merguez
Merguez are the iconic spicy lamb sausages of North Africa, and Tunisia claims them as its own with particular pride. Made from a blend of lamb and beef, seasoned aggressively with harissa, cumin, caraway, and garlic, then stuffed into natural casings and grilled until the skins are taut and charred, these fiery sausages are the lifeblood of Tunisian street food. They appear in sandwiches, alongside couscous, in ojja, and at every barbecue.
Prep30 mins + resting
Cook10 mins
Serves6
Difficultymedium
Ingredients
- 500g ground lamb (not too lean, 20% fat ideal)
- 250g ground beef
- 3 tablespoons harissa paste
- 4 cloves garlic, finely minced or pressed
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon fennel seeds, lightly crushed
- 1 teaspoon sweet paprika
- 1/2 teaspoon ground caraway
- 1/2 teaspoon ground black pepper
- 1 teaspoon salt
- 2 tablespoons ice water
- Natural lamb sausage casings, soaked in warm water for 30 minutes
- Olive oil for grilling
Method
10 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 380
- Protein
- 20 g
- Carbs
- 4 g
- Fat
- 32 g
