Merguez is a spicy Maghrebi sausage originally from Morocco and Algeria, made with lamb and aromatic spices. It has been roasted in street barbecues and markets since the 13th century. Its intense flavor and juiciness make it the king of the North African grill.
Moroccan
Moroccan grilled merguez
Moroccan grilled merguez from Morocco: traditional recipe step by step, with chef tips and clear timings.
- Morocco
- MAIN COURSES
- High protein
- easy
20 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 445 kcal
- Protein 26 g
- Fiber 1 g
- Carbohydrates 8 g
- Fat 34 g
- Sodium 920 mg
Story behind the dish
Preparation
Moroccan grilled merguez is a Moroccan preparation with easy difficulty. Reserve about 32 minutes in total (20 for mise en place and preparation, 12 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 600 g of minced lamb.
- Have ready: 200 g finely chopped lamb suet.
- Have ready: 4 cloves of minced garlic.
- Have ready: 2 tablespoons of sweet paprika.
- Have ready: 1 tablespoon of hot paprika.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Mix meats with garlic
Mix meats with garlic, peppers, cumin, coriander and salt; knead until integrated. The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time.
The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time
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Refrigerate the mixture for 2 hours so that the flavors come together.
Refrigerate the mixture for 2 hours so that the flavors come together.
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Stuff into natural casing or form thick sausages by hand
Stuff into natural casing or form thick sausages by hand.
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Grill or grill over medium-high heat 4-5 minutes per side
Grill or grill over medium-high heat 4-5 minutes per side.
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Let rest 2 minutes before serving to retain juices
Let rest 2 minutes before serving to retain juices. Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
Resting time is not optional: it improves texture, hydrates fibers and balances flavors
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Serve with Moroccan bread
Serve with Moroccan bread, onion, harissa and fresh mint.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Vegetarian version replacing the meat with sautéed mushrooms or cooked legumes.
- Mild version by reducing chilies and hot spices by half.
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