We are independent & ad-supported. We may earn a commission for purchases made through our links.
Advertiser Disclosure
Our website is an independent, advertising-supported platform. We provide our content free of charge to our readers, and to keep it that way, we rely on revenue generated through advertisements and affiliate partnerships. This means that when you click on certain links on our site and make a purchase, we may earn a commission. Learn more.
How We Make Money
We sustain our operations through affiliate commissions and advertising. If you click on an affiliate link and make a purchase, we may receive a commission from the merchant at no additional cost to you. We also display advertisements on our website, which help generate revenue to support our work and keep our content free for readers. Our editorial team operates independently of our advertising and affiliate partnerships to ensure that our content remains unbiased and focused on providing you with the best information and recommendations based on thorough research and honest evaluations. To remain transparent, we’ve provided a list of our current affiliate partners here.
Food

Our Promise to you

Founded in 2002, our company has been a trusted resource for readers seeking informative and engaging content. Our dedication to quality remains unwavering—and will never change. We follow a strict editorial policy, ensuring that our content is authored by highly qualified professionals and edited by subject matter experts. This guarantees that everything we publish is objective, accurate, and trustworthy.

Over the years, we've refined our approach to cover a wide range of topics, providing readers with reliable and practical advice to enhance their knowledge and skills. That's why millions of readers turn to us each year. Join us in celebrating the joy of learning, guided by standards you can trust.

What Are Merguez Sausages?

Dan Harkins
By
Updated: May 16, 2024
Views: 10,269
Share

Pork is a common ingredient in many types of sausage, which is why merguez sausages are popular in many pork-free diets around the world, particularly the Northern African countries of Algeria and Tunisia where the recipe originates. Instead of a pig, the meat comes from lamb and perhaps some beef. This is ground to a malleable mush and kicked up with spices like cayenne pepper, black pepper, paprika, fennel and the chili paste known as harissa — a flavor profile with a distinctively spicy-hot demeanor.

Also known as mirkās or mirqāz in Arabic, the spelling merquez is attributed to the influence of France, where the dish is prevalently served in 2011. The exact origin of the name is unknown. Food author Zouhair Zairi, in his book Moorish Fusion Cuisine: Conquering the New World, writes that the word "sausage" in the North African language of Berber is a close cousin to amergaz, which was slightly shortened over time.

Making merguez sausages is a time-honored tradition dating back generations in areas where eating pork is largely frowned upon. It is ground lamb, sometimes mixed with ground beef, then infused with a simple blend of paprika, cayenne and harissa. According to a recipe from renowned Mediterranean food writer Clifford Wright, making 3 lbs. (about 1.4 kg) of merquez sausage requires 2 lbs. (nearly 1 kg) of diced lamb shoulder and 0.75 lb. (about 340 g) of diced lamb fat. For this size of a batch, Wright uses 10 feet (about 3 m) of sheep intestine and a precise amount of spices: four garlic cloves, 1 tsp. () of harissa, 1 tsp. of pepper and 1 tsp. of fennel.

The final preparation of merguez sausages is the same as for many sausages. All meats and spices are fully blended, and then sit covered in the refrigerator overnight. The next day, the meat is fed through a meat grinder that feeds the fully ground product through a special sausage stuffing attachment. Before the casing is placed over the attachment and the grinder is activated, Wright advises holding it under a faucet and letting water run fully through the entire casing. This is to clear out any preservatives that might have been placed there. Finally, merguez sausages end with running the grinder and gently feeding the meat mixture through, stopping every hand's length or more to gently twist off a link.

Margues sausages can be cooked on a grill, in an oven, or on a skillet. Aside from being served alongside prevalent side dishes like cus cus, rice or scalloped potatoes, it is just as often dropped into a bun or pita for a simple coating in condiments. Some chefs go even further in the preparation process though, making sun-dried sausages that are boiled in oil and then stored in oil-filled jars until it is time to eat them.

Share
DelightedCooking is dedicated to providing accurate and trustworthy information. We carefully select reputable sources and employ a rigorous fact-checking process to maintain the highest standards. To learn more about our commitment to accuracy, read our editorial process.
Dan Harkins
By Dan Harkins
Dan Harkins, a former military professional, brings his diverse life experiences to his writing. After earning his journalism degree, he spent more than two decades honing his craft as a writer and editor for various publications. Dan’s debut novel showcases his storytelling skills and unique perspective by drawing readers into the story’s captivating narrative.
Discussion Comments
Dan Harkins
Dan Harkins
Dan Harkins, a former military professional, brings his diverse life experiences to his writing. After earning his...
Learn more
Share
https://www.delightedcooking.com/what-are-merguez-sausages.htm
Copy this link
DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.

DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.