Tunisian Merguez Spiced Beef Lamb (Printable Page)

Bold North African spiced beef and lamb blend grilled and seasoned with garlic, harissa, and fresh herbs.

# What You'll Need:

→ Meat

01 - 8.8 oz ground beef
02 - 8.8 oz ground lamb

→ Aromatics & Spices

03 - 3 garlic cloves, minced
04 - 2 tbsp harissa paste
05 - 1 tbsp ground cumin
06 - 1 tbsp ground coriander
07 - 1 tsp smoked paprika
08 - 1 tsp ground fennel
09 - 1 tsp ground caraway
10 - 1 tsp cayenne pepper (adjust to taste)
11 - 1 tsp salt
12 - ½ tsp ground black pepper

→ Fresh Ingredients

13 - 2 tbsp chopped fresh cilantro
14 - 2 tbsp chopped fresh parsley

→ Binders

15 - 2 tbsp cold water

→ Casings

16 - 5 ft sheep sausage casings, rinsed and soaked (optional)

# Step-by-Step Guide:

01 - In a large bowl, mix ground beef and ground lamb until evenly combined.
02 - Add minced garlic, harissa paste, cumin, coriander, smoked paprika, fennel, caraway, cayenne pepper, salt, and black pepper to the meat mixture. Mix thoroughly.
03 - Stir in chopped cilantro and parsley, then add cold water. Mix until the mixture is sticky and cohesive.
04 - If using casings, rinse and soak as per package instructions. Fill casings with mixture using a sausage stuffer or piping bag, twisting into 5 to 6 inch links. If not using casings, shape mixture into sausage-sized logs and refrigerate for 30 minutes to firm up.
05 - Heat grill or grill pan over medium-high heat.
06 - Grill sausages for 8 to 10 minutes, turning occasionally, until browned and fully cooked.
07 - Serve immediately with your choice of sides or bread.

# Expert Tips:

01 -
  • The spice blend hits different—it's not just hot, it's complex and alive in a way that store-bought sausages never are.
  • You can make these with your hands and no special equipment, and they taste like you spent hours on them.
  • They're naturally gluten-free and dairy-free, so you can feed them to almost anyone without worry.
02 -
  • Don't overwork the meat mixture after you add the water—if you knead it like dough, the sausages will become dense and tough, and you'll lose that tender, almost creamy texture inside.
  • The harissa you choose makes or breaks this; if yours is milder than expected, the sausages will taste flat, so taste a tiny bit first and adjust the cayenne accordingly.
03 -
  • Soak your casings in warm water for at least 30 minutes before stuffing, and run cold water through them gently right before you use them—this prevents them from tearing.
  • Don't be afraid of the harissa; it's meant to be the main flavor, and balancing its heat with fresh herbs is the whole point of the recipe.
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