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Loading...Tunisian merguez are slender lamb sausages seasoned boldly with harissa, cumin, fennel, and smoked paprika, giving them their signature fiery red color. Grilled over high heat until the casings snap and the fat renders, they are typically served with charred peppers, warm pita, and a swipe of fresh harissa for extra heat. This is the kind of street-food classic that shows up at beach grills and family gatherings all along the Tunisian coast.
Prep Time25 mins
Cook Time12 mins
Total Time37 mins
Servings4
Yield4 servings (about 16 sausages)
Nutrition Facts
Per serving (estimated)
- 610 kcalCalories
- 38 gFat
- 13 gSaturated Fat
- 34 gCarbs
- 5 gFiber
- 6 gSugar
- 32 gProtein
- 820 mgSodium
- 690 mgPotassium
- 95 mgCalcium
- 4.5 mgIron
- 68 mgVitamin C
- 180 mcgVitamin A
Ingredients
For the merguez sausages
- 1.5 lb (680 g) ground lamb
- 3 tbsp harissa paste
- 1 tbsp ground cumin
- 2 tsp ground coriander
- 1 tsp fennel seeds, lightly crushed
- 1 tsp sweet paprika
- 1 tsp garlic powder
- 1 tsp fine sea salt
- 1/2 tsp freshly ground black pepper
- 1/4 tsp cayenne pepper
- 2 tbsp ice water
For the casings
- 2-3 ft (60-90 cm) natural hog casings, soaked and rinsed
- 2 tbsp neutral oil, for grilling
For serving
- 2 red bell peppers, quartered and seeded
- 1 large red onion, cut into 1/2-inch wedges
- 3 tbsp olive oil
- 4 pita breads
- 1/2 cup harissa paste, for serving
- 1 lemon, cut into wedges
- 1/4 cup chopped fresh flat-leaf parsley
Directions
- In a large bowl, combine the ground lamb, harissa, cumin, coriander, fennel, paprika, garlic powder, salt, pepper, and cayenne. Add the ice water and mix with your hands for 2-3 minutes until the mixture becomes sticky and holds together when pressed.
- Thread the sausage mixture onto a piping bag fitted with a wide tip (or use a sausage stuffer). Slip the soaked casings onto the tip and pipe the filling in gently, forming sausages about 4 inches long. Twist every 4 inches to make individual links, then refrigerate uncovered for at least 30 minutes to firm up the casings.
- Meanwhile, preheat a charcoal or gas grill to medium-high heat (about 425°F / 220°C). Toss the bell peppers and red onion with the olive oil and a pinch of salt.
- Place the vegetables on the grill and cook for 4-5 minutes per side, turning until nicely charred and tender-crisp. Transfer to a platter and tent with foil to keep warm.
- Reduce the grill heat to medium. Lightly oil the grates, then lay the merguez across them. Grill for 3-4 minutes per side, turning with tongs, until the casings are crisp and blistered and the centers register 160°F (71°C) on an instant-read thermometer.
- Warm the pita breads on the upper grill rack or directly over the flames for about 30 seconds per side until soft and lightly charred.
- Pile the grilled peppers and onions onto the warm pitas, top with the merguez sausages, and serve with harissa paste, lemon wedges, and a sprinkle of parsley for squeezing over the top.
- Encourage diners to build their own wraps, spreading harissa inside the pita and adding the sausage and vegetables to taste.
Cook’s Notes
- If you cannot find hog casings, shape the merguez mixture into 1/3-cup oblong patties; they will cook in roughly the same time and are great for sandwiches.
- Mixing the harissa into the lamb a few hours ahead (or overnight) deepens the spice flavor and gives the sausages a richer red color.
- Always grill merguez over medium, not high, direct heat; the high fat and sugar content of harissa can cause flare-ups if the fire is too hot.
- Serve with a cool cucumber-yogurt salad to balance the heat of the harissa and the richness of the lamb.
- Leftover cooked sausages keep well in the refrigerator for up to 3 days and are excellent sliced into a grain bowl or fried with eggs the next morning.
