Merguez
Merguez is a North African fresh sausage rooted in Maghrebi culinary tradition, known for its fiery hue, market-brazier sizzle, and bold aroma. It migrated widely through regional trade and diaspora, becoming a fixture from street stalls to home kitchens, especially across the Mediterranean and in France. This streamlined home version delivers the signature color, heat, and fragrance, shaped as thin logs or patties so you can cook it easily on a skillet or grill without special equipment.
Ingredients
- lamb, ground (about 500 g)
- beef, ground, optional (about 250 g)
- harissa (1½ tablespoons)
- paprika (2 teaspoons)
- cumin (2 teaspoons)
- coriander (1½ teaspoons)
- fennel, lightly crushed (1 teaspoon)
- garlic, finely minced (3 cloves)
- cayenne (to taste, up to ½ teaspoon)
- salt (1½ teaspoons)
- pepper (1 teaspoon)
- oil for searing or grilling
Preparation
- In a chilled mixing bowl, combine the lamb with the optional beef just until evenly distributed.
- Add the harissa, paprika, cumin, coriander, fennel, garlic, cayenne, salt, and pepper. Mix gently with your hands or a spoon until the spices are fully incorporated without overworking the mixture.
- Divide the mixture and shape into slender logs (about finger-thick) or small patties. Lightly coat the surface with a whisper of oil to help browning.
Cooking
Pan-sear
- Set a heavy skillet over medium-high heat and swirl in a thin film of oil.
- Lay in the shaped pieces, leaving space between them, and cook, turning once, for 3–4 minutes per side until deeply browned and juicy.
Grill
- Preheat a grill to medium-high and brush the grates with oil.
- Place the pieces over direct heat and cook, rotating as needed, aiming for about 3–4 minutes per side for thin logs, until charred in spots and cooked through.
Serving and enjoyment
Serve hot with extra spoonfuls of harissa. Tuck the links into warm flatbread with crisp salad, or plate them alongside couscous and roasted vegetables. For a quick sandwich, split a crusty baguette, add the sausage, drizzle a little oil if desired, and finish with pickled onions or cooling yogurt sauce.
Background
Emerging from the Maghreb, this sausage earned renown for its vibrant color and assertive aroma, embraced in Algerian, Tunisian, and Moroccan cooking before gaining a beloved place in French markets and bistros. It is typically grilled over blazing coals and paired with couscous or stuffed into breads for an on-the-go meal. The method here captures the essential profile using a simple stovetop or grill approach.