Merguez

Prepare the Spice Mix

In a small bowl, combine the ground cumin, ground coriander, ground fennel seeds, smoked paprika, ground cayenne pepper, ground black pepper, and salt. Mix well.

Prepare the Meat

In a large bowl, combine the ground lamb, minced garlic, harissa paste, chopped fresh cilantro, and chopped fresh parsley.

Add the spice mix to the meat mixture and mix well until all the ingredients are thoroughly combined. You can use your hands to ensure the spices are evenly distributed throughout the meat.

Shape the Sausages

If you are not using casings, shape the meat mixture into small sausage links or patties using your hands.

If you are using casings, rinse the casings thoroughly under cold water to remove any salt. Slide the casings onto the sausage stuffer attachment of your meat grinder. Fill the casings with the meat mixture, being careful not to overfill, and twist into individual sausages.

Cook the Merguez

Preheat your grill or skillet over medium-high heat.

Cook the merguez sausages for about 6-8 minutes per side, or until they are cooked through and have a nice char on the outside.

Serve