Grilled Merguez
Spiced Moroccan lamb sausages with harissa, cumin, and coriander, grilled until charred and juicy. Serve with flatbread and yogurt for an authentic North African experience.
- Total time
- 25 min
- Servings
- 4
- Calories
- 405
- Protein
- 32g
Ingredients
- 1.5 lb ground lamb
- 2 tbsp harissa paste
- 1.5 tsp ground cumin
- 1 tsp ground coriander
- ¾ tsp smoked paprika
- ½ tsp cayenne pepper
- 3 cloves garlic, minced
- ¼ cup fresh cilantro, chopped
- 1 tsp sea salt
- ½ tsp black pepper
- 4 casings natural lamb casings
- 1 tbsp olive oil
Instructions
- 1
In a large bowl, combine ground lamb, harissa paste, cumin, coriander, paprika, cayenne, minced garlic, cilantro, salt, and black pepper. Mix gently with your hands until just combined, being careful not to overwork the meat.
- 2
Rinse lamb casings under cold water and soak in cool water for 10 minutes to soften. Pat dry and rub lightly with oil to prevent tearing.
- 3
Using a sausage stuffer or a piping bag fitted with a large round tip, carefully fill each casing with the seasoned lamb mixture. Tie off the ends with kitchen twine and prick with a fork to release air pockets.
- 4
Preheat a gas grill or charcoal grill to medium-high heat (400°F). Oil the grates to prevent sticking.
- 5
Place merguez sausages on the grill and cook for 12-15 minutes, turning frequently every 2-3 minutes, until the casing is deeply charred and the internal temperature reaches 160°F.
- 6
Remove from grill and rest for 5 minutes before serving. Serve with flatbread, lemon wedges, fresh herbs, and yogurt on the side.
Tools you’ll need
- large mixing bowl
- sausage stuffer or piping bag
- kitchen twine
- fork
- gas or charcoal grill
- long-handled tongs
- meat thermometer
- cutting board
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