How to Make Merguez / النقانق أو صوصيص

Start with 225 grams of lean beef and 225 grams of fatty lamb.

Grind the meat using a medium grinder plate, keeping it cold.

For marinade, mix 120 mL of cold water, 1 teaspoon of salt, 0.5 teaspoon of black pepper, 2 teaspoons of cumin, 2 teaspoons of smoked paprika, 1 teaspoon of coriander, 0.25 teaspoon of chili powder, 0.25 teaspoon of cinnamon, 5 crushed cloves of garlic, and 1 tablespoon of harissa.

Cover and let the mixture sit in the fridge.

Prepare 18 to 20 millimeters lamb casing by soaking it in cold water for 30 minutes.

Run cold water through the casing to clean it.

Set up the sausage maker with the appropriate nozzle size.

Run the meat mixture through the sausage maker, packing it properly into the casing.

Tie off the end of the sausage and cut any excess casing.

Let the sausages rest in the fridge for 2 to 3 hours.

In a pan, heat olive oil and add 0.25 teaspoon of chili flakes and 3 crushed garlic cloves until browned.

Add 1 chopped green bell pepper and cook until soft.

Stir in 250 grams of tomato puree, 1 tablespoon of chopped parsley, 1 tablespoon of chopped cilantro, 0.5 teaspoon of salt, 0.5 teaspoon of black pepper, 1 teaspoon of cumin, and 1 teaspoon of coriander. Cover and cook for 7 to 8 minutes.

Add 5 or 6 merguez sausages to the sauce and cover, cooking for 7 minutes.

Poke the sausages to release juices and make space for 3 eggs.

Add a handful of black olives and cook for 8 minutes for fully cooked eggs or 6 minutes for soft eggs.

Garnish with parsley, cilantro, and fresh cracked pepper. Serve with Moroccan bread or baguettes.

Equipment Needed

Spice Level: