These spicy North African sausages are popular in Algeria, Morocco, and Tunisia, where they’re served plain, with couscous, in sandwiches, with eggs or stuffed into pastries. They can be made from lamb mince, beef mince, or a mixture of the two.
- 500 g beef or lamb mince
- 120 g finely chopped fat (dripping is a good substitute especially if the mince is lean)
- 3 cloves garlic, finely chopped or pressed
- 2 tablespoons chopped fresh coriander
- 2 tablespoons merguez spice mix
- 2 to 3 teaspoons harissa
- sausage casings, optional
- Combine all ingredients in a large bowl, kneading the mixture well to evenly distribute the spices, herbs and harissa.
- Shape as desired. (Alternatively, you can pass the ingredients through a meat grinder and feed the merguez into sausage casings.)
As with any sausage, fat is key to the flavour and texture. Try not to skimp too much if you feel the need to adjust the recipe.