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Moroccan Merguez Sausage

Name: Moroccan Merguez Sausage
Ingredients: 1 pound ground beef, or lamb; 3 cloves garlic, finely chopped or pressed; 2 tablespoons chopped cilantro; 2 tablespoons merguez spice mix; 2 to 3 teaspoons harissa; Sausage casings, optional

Merguez is a spicy North African sausage that is popular in Morocco. They are grilled and rather easy to make from ground lamb or beef, or a mixture of the two. When making merguez at home, you can feed the mixture into sausage casings or simply shape it into patties or cylinders. You will want to have merguez spice mix and harissa (a spiced chili paste) on hand. They contribute to the sausage's signature taste and color. As with any sausage, fat is the key to creating the best flavor and texture. Try not to skimp too much on the fat if you feel the need to adjust the recipe.

6 ingredients7 preparation steps

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Ingredients

1 pound ground beef, or lamb
3 cloves garlic, finely chopped or pressed
2 tablespoons chopped cilantro
2 tablespoons merguez spice mix
2 to 3 teaspoons harissa
Sausage casings, optional

Preparation

1Steps to Make It
2In a large bowl, combine all ingredients except sausage casings (if using) in a large bowl.
3Knead the mixture well to evenly distribute the spices, herbs, and harissa.
4Shape as desired.
5Alternatively, you can pass the ingredients through a meat grinder and feed the merguez mixture into sausage casings.
6For the best flavor, allow the merguez to sit for 30 minutes or longer in the refrigerator before cooking.
7Place on grill or under broiler until cooked through and meat registers temperature of 155 F with meat thermometer.