Photograph of the finished Merguez

Middle East · Xúc xích cừu harissa Merguez

Merguez

1 hr 40 min Hands-on time + 12 hr waiting
HardDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Lamb Lamb 800 g
  • Photograph of Pork fat Pork fat 200 g
  • Photograph of Sausage casings Sausage casings 4 segments
  • Photograph of Harissa chili sauce Harissa chili sauce 120 g
  • Photograph of Cumin seeds Cumin seeds 20 g
  • Photograph of Garlic Garlic 20 cloves
  • Photograph of Coriander seed powder Coriander seed powder 16 g
  • Photograph of Kashmiri chili powder Kashmiri chili powder 20 g
  • Photograph of Fennel seeds Fennel seeds 12 g
  • Photograph of Coarse salt Coarse salt 24 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Grind the lamb meat and fat in an eight-to-two-part ratio, grinding it once to retain the texture of the filling.
  2. 2 Mix harissa, cumin, coriander seeds, cumin seeds, crushed garlic, chili powder, and coarse salt, then refrigerate for 12 hours.
  3. 3 Stuff the mixture into small 2 cm sausage casings and tie them into 12 cm sections; merguez are always small and long for quick grilling.
  4. 4 Pierce the peels all over with needles, then air dry them in the refrigerator for 2 hours until they shrink.
  5. 5 Grill over charcoal for 10 minutes, turning regularly; the fat will drip onto the charcoal, creating smoke that cooks the crust.

With an appliance

  • Oven 1 hr 40 min

    Replace step 5: Place the lamb on the middle rack of the oven at 230 degrees for 10 minutes, turning it once at minute 5 and placing a drip tray underneath. The oven ensures even cooking and requires less constant monitoring of the charcoal, resulting in a less smoky outer layer.

Start cooking