Best 2 Merguez A Tunisian Sausage Recipes

Embark on a culinary journey to North Africa with the tantalizing flavors of Merguez, a traditional Tunisian sausage. This delectable dish is a symphony of spices, blending the bold heat of chili peppers, the warmth of cumin, the earthy notes of coriander, and the subtle sweetness of paprika. Merguez is not just a sausage; it's an embodiment of Tunisia's rich culinary heritage. Whether grilled, pan-fried, or stewed, Merguez adds a burst of flavor to any dish. This article presents a collection of Merguez recipes that will transport your taste buds to the vibrant streets of Tunisia. From the classic Merguez grilled sausage to the aromatic Merguez stew, each recipe captures the essence of this iconic dish. Prepare to be captivated by the distinct flavors of Merguez and embark on a culinary adventure that will leave you craving for more.

Here are our top 2 tried and tested recipes!

MERGUEZ (A TUNISIAN SAUSAGE)

Merguez (A Tunisian sausage) image

Provided by Craig Claiborne And Pierre Franey

Categories dinner, appetizer, main course

Time 30m

Yield About 25 sausages

Number Of Ingredients 8

Ingredients

2 1/2 pounds shoulder of lamb, not too lean
1 teaspoon finely minced garlic
5 tablespoons Harissa (see recipe)
1/2 cup cold water
Salt to taste, if desired
freshly ground pepper to taste
16 feet lamb casings (see note)
2 tablespoons corn, peanut or vegetable oil

Steps:

Have the meat ground or outfit a meat grinder with the fine blade. Put the meat through the grinder.
Put the meat into a mixing bowl, and add the garlic, harissa, water, salt and pepper. Blend thoroughly.
Outfit a sausage machine or a hand grinder with a sausage funnel. Slip the casings onto the funnel. Fill the casings with the ground meat mixture, following the manufacturer's instructions.
Twist the casings at five- or six-inch intervals to indicate individual sausages. If the casings are not used, individual ''sausages'' can be made by dividing the meat into about 25 portions and shaping each one into a sausagelike shape.
When ready to cook, heat the oil in a skillet and add the sausages. Cook until lightly browned on one side and turn. Continue cooking, turning as necessary, until cooked through and nicely browned, about six minutes or longer.

Nutrition Facts : @context http, Calories 600, UnsaturatedFat 28 grams, Carbohydrate 0 grams, Fat 61 grams, Fiber 0 grams, Protein 12 grams, SaturatedFat 30 grams, Sodium 295 milligrams, Sugar 0 grams, TransFat 0 grams

HOMEMADE MERGUEZ

Homemade Merguez image

Provided by Melissa Clark

Categories dinner, main course

Time 15m

Yield About 1 pound of sausages

Number Of Ingredients 11

Ingredients

1/2 teaspoon cumin seeds
1/2 teaspoon coriander seeds
1/2 teaspoon fennel seeds
1 pound ground lamb
2 tablespoons fresh cilantro, finely chopped; more for serving
2 garlic cloves, minced
1 1/2 teaspoons kosher salt
1 teaspoon paprika
1/2 teaspoon cayenne pepper, or to taste
Olive oil, for cooking
Harissa, for serving (optional)

Steps:

In a small skillet over medium-low heat, toast cumin, coriander and fennel seeds until fragrant, 1 to 2 minutes. Transfer warm spices to a spice grinder and grind well, or use a mortar and pestle and pound seeds.
In a large bowl, combine all ingredients and mix well. Form lamb mixture into desired shape (1-inch-thick by 5-inch-long cigars make nice merguez, but fatter cylinders or patties will also work). Chill for up to 5 days, freeze for up to 3 months, or use immediately.
Brush sausages with oil and grill or broil them until browned and cooked through. Or fry them in a little oil until well browned all over. Serve with more cilantro and harissa on the side, if desired.

Nutrition Facts : @context http, Calories 228, UnsaturatedFat 10 grams, Carbohydrate 1 gram, Fat 19 grams, Fiber 0 grams, Protein 13 grams, SaturatedFat 8 grams, Sodium 185 milligrams, Sugar 0 grams

Tips:

Choose the right meat: Use a combination of lamb and beef for a traditional Merguez, or substitute ground chicken or turkey for a leaner option.
Grind the meat coarsely: This will give the Merguez a more rustic texture.
Use a variety of spices: Merguez is typically seasoned with cumin, coriander, paprika, and cayenne pepper. Feel free to adjust the proportions to your taste.
Don't overmix the meat: Overmixing can make the Merguez tough.
Stuff the Merguez tightly: This will help to prevent the sausage from breaking apart during cooking.
Cook the Merguez over medium heat: This will help to prevent the sausage from burning.
Serve the Merguez with your favorite sides: Merguez can be served with couscous, rice, or grilled vegetables.

Conclusion:

Merguez is a delicious and versatile sausage that can be enjoyed in a variety of ways. With its bold flavors and unique texture, Merguez is sure to be a hit with your family and friends. So next time you're looking for something new to try, give Merguez a try!