Merguez, a spicy North African sausage, is made by mixing ground lamb with harissa, cumin, and garlic, shaping it into long, thin sausages, and grilling them. With its vivid red color and spicy flavor, it is one of Tunisia’s best-known street foods.
Thoroughly mix the ground lamb, harissa, garlic, cumin, ground coriander, ground red pepper, and salt.
Refrigerate the mixture for 1 hour.
Shape the mixture into long, thin sausages.
Brush the sausages with oil and grill over medium-high heat for 12–14 minutes, until browned on all sides.
Serve hot with bread and salad.
The uncooked mixture can be stored in the refrigerator for 1 day or in the freezer for 2 months. Cooked sausages keep in the refrigerator for 2 days.
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