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In Algerian markets and street corners, the scent of merguez wafts from charcoal grills wherever families gather for the evening meal. These slender, spicy lamb-and-beef sausages are a Maghrebi favorite, especially beloved in Algeria for their bold flavor and portable size. Legend ties merguez to the country’s Alsatian settlers, but it is firmly claimed by Maghreb cuisines. Made fresh and eaten grilled, merguez became a daily ritual in Algeria long before fame abroad. A perfect merguez is bright red on the outside (from paprika and chili) and deeply aromatic inside: its meat mixture is studded with cumin, crushed chili or harissa, garlic and sometimes fennel or sumac, creating a warm, intense bite.
Traditionally, Algerian butchers stuff the heavily spiced ground meat into thin lamb casings, forming fist-sized links. On an open fire or grill, these links sizzle rapidly – the fat melts and crisps the casing, locking in moisture. Diners enjoy merguez hot off the grill, often dipped in harissa or served simply with chunks of warm flatbread. In Algeria, a common evening scene is families sharing merguez with roasted potatoes or atop couscous. The sausage’s popularity soared abroad in the 20th century, introduced by Algerian immigrants; today it’s a Parisian staple as well. Whether enjoyed in a crusty sandwich or as part of a home feast, merguez embodies spicy street-food heritage.
4
servings30
minutes15
minutes320
kcalMerguez, Algeria’s iconic spicy sausage, is a street food classic that captures the essence of Maghrebi grilling culture. Slender and boldly seasoned, these lamb-and-beef links are known for their deep red hue — a result of paprika, chili, and harissa — and their aromatic blend of cumin, garlic, and coriander. Traditionally stuffed into thin lamb casings, merguez sizzles over charcoal fires, its fat rendering into smoky flames while the casing crisps to perfection. Served hot off the grill, merguez is typically enjoyed with warm flatbread, couscous, or tucked into a baguette with fries in the popular “merguez-frites.” In Algerian households and markets, it is both a casual evening meal and a festive street snack, often paired with harissa or mustard for an extra kick. Exported through migration, merguez has become a staple in Parisian bistros and beyond, yet it remains firmly rooted in Algeria’s culinary identity — a fiery, savory link between tradition and everyday pleasure.
Ground lamb – 500 g (preferably shoulder or leg meat with some fat). Using lamb provides authenticity; its richness carries the spices.
Optional ground beef (or additional lamb fat) – 200 g. (Beef or extra lamb fat helps stabilize the fat-to-lean ratio; too lean a mixture will dry out.)
Harissa paste – 2–3 tablespoons (Tunisian or Algerian harissa, made from chili peppers). This chili paste is the heat source; adjust amount to taste.
Ground cumin – 2 teaspoons. (Earthy warmth.)
Ground coriander – 1 teaspoon. (Citrusy spice note.)
Smoked paprika – 1 tablespoon. (For color and gentle smokiness.)
Dried chili flakes or cayenne – ½ teaspoon (if you desire extra kick).
Garlic – 3 cloves, minced.
Salt – about 1½ teaspoons, to taste.
Black pepper – ½ teaspoon.
Olive oil – for brushing grill.
Lamb casings (sheep intestines) – soaked and rinsed. (These natural casings give merquez their snap; if unavailable, the mixture can be made into patties or crumbles instead.)
Mix the meat and spices. In a large bowl, combine the ground lamb (and beef/fat if using) with harissa paste, garlic, cumin, coriander, paprika, chili flakes, salt and pepper. Use your hands or a fork to knead until the mixture is evenly spiced and starting to tack together. Cover and refrigerate for 30 minutes to let flavors meld and the fats solidify (this improves texture when stuffing).
Prepare the casings. Meanwhile, rinse the lamb casings under cold water, flushing out salt. Soak them in warm water for 30 minutes, then slide the mixture onto a sausage stuffer and thread it into the casing. Twist into 15–20 cm links, twisting each link individually (pinch and twist) and trimming any excess casing. (If you have no sausage stuffer, you can form the mixture into patties or logs by hand.)
Test for seasoning. Optionally, fry a small patty of the mixture in a skillet. Taste and adjust seasoning if needed before cooking all sausages.
Grill the sausages. Preheat a grill or grill pan to medium heat. Oil the grates lightly. Place the merguez on the grill and cook, turning occasionally, for about 8–10 minutes total. You’re aiming for a well-browned exterior without burning – a few seconds on each side at the end can crisp the casing. Internally, the sausages should reach 68–70°C (155–160°F).
Rest and serve. Remove the sausages and let them rest for a few minutes. This relaxes the juices. Serve warm with lemon wedges, sliced baguette or flatbread.
Nutrient | Per Sausage (100 g) |
Calories | 320 kcal |
Protein | 18 g |
Fat | 26 g |
Carbohydrates | 1 g |
Allergens: Contains meat (lamb, possibly beef); may contain sulfites from harissa. Naturally gluten-free (but always check label on seasonings).
Q: What is the traditional spice in merguez?
A: The signature spices are cumin and hot chili (often from harissa). Algerian merguez typically features these along with garlic and sometimes coriander or fennel. The meat’s heat and earthy flavor come from this classic Maghrebi blend.
Q: How do I cook merguez for a crowd?
A: Pre-shape the seasoned mixture into links ahead of time and chill them. When ready to serve, grill quickly on high heat. Because merguez is small, it cooks fast; aim for a sizzling grill. You can keep extras warm in a low oven or covered pan while cooking the rest.
Q: Can I make merguez spicy or mild?
A: Yes. Control the spice by adjusting harissa or chili quantity. For milder sausages, use less harissa or substitute roasted peppers; for extra heat, add chili flakes or use very hot harissa.
Q: What bread goes with merguez?
A: Merguez is often served in a baguette or wrapped in flatbread. In Algeria, it’s not uncommon to eat it in a sandwich with fries (“merguez-frites”) or with semolina couscous. Whatever you choose, include a spread like harissa, mustard or yogurt to complement the spicy sausage.
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