The taste of North Africa ! Paprika, Harissa, and lamb give this sausage it's distinguished taste and flavour. Spicy, savoury, and above all delicious ! Easy to make and is better when made at home !
Grind & keep it cold
Chill beef + lamb until very cold (partially firm).
Grind through medium plate into a cold bowl.
Re-chill if the mix warms; cold meat = better texture.
Mix the merguez paste
Whisk together ice-cold water + all spices/garlic/harissa.
Pour over ground meat; mix by hand until tacky (protein extraction).
Chill covered while you prep casings.
Prep casings & stuffer
Soak casings 30 min in cold water.
Flush each length under running cold water to remove salt.
Fit stuffer nozzle that matches 18–20 mm casing; keep unused casing submerged so it stays supple.
Stuff evenly
Slide casing fully onto nozzle, tie the starting end.
Feed meat for a steady, firm fill (no hard packing).
If ends look loose, massage meat toward center to even density.
Link, prick, rest
Measure link length, twist the first link one direction.
Measure the next, twist opposite direction; repeat the whole coil.
Prick air pockets with a fine pin.
Tie the end, trim excess casing, and rest in fridge 2–3 h to set.
Build the sauce
Film pan with olive oil; add chili flakes + garlic and cook medium until lightly golden.
Add green pepper; sauté until soft.
Stir in tomato purée, parsley + cilantro, salt/pepper, cumin + coriander; cover 7–8 min to thicken.
Poach the merguez
Nestle 5–6 sausages into the sauce.
Cover ~7 min on medium so they poach and release juices.
Poke sausages once to let their juices blend into the sauce.
Add eggs & finish
Make 3 wells; crack in eggs.
Scatter black olives.
Cook 6 min for soft/runnier yolks or 8 min for set.
Finish with herbs, fresh cracked pepper, and a drizzle of olive oil.
Serve
With Moroccan bread or baguette; eat straight from the pan.
