Spicy Algerian Merguez Sausage with Harissa Yogurt

Name: Spicy Algerian Merguez Sausage with Harissa Yogurt
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Appetizer
Ingredients: Lamb mince; Harissa paste; Cumin seeds; Coriander seeds; Paprika; Cayenne pepper; Garlic cloves; Salt & pepper; Plain yogurt; Harissa paste; Lemon juice; Salt; Warm pita bread; Fresh mint leaves

A fiery and flavorsome North African delight

Delight your taste buds with this authentic Algerian Merguez Sausage paired with a tangy and spicy Harissa Yogurt sauce.

1 h 30 min
4
Intermediate

Ingredients

For the Merguez Sausage

Lamb mince

500g

Harissa paste

1 tbsp

Cumin seeds

1 tsp, toasted and ground

Coriander seeds

1 tsp, toasted and ground

Paprika

2 tsp

Cayenne pepper

1 tsp

Garlic cloves

2, minced

Salt & pepper

To taste

For the Harissa Yogurt Sauce

Plain yogurt

200g

Harissa paste

1 tbsp

Lemon juice

1 tbsp

Salt

To taste

For Serving

Warm pita bread

Fresh mint leaves

For garnish

Preparation

Marinating the Merguez

Combine ingredients

In a large bowl, combine lamb mince with harissa paste, cumin, coriander, paprika, cayenne, and minced garlic.

Handle spices carefully to avoid irritation of eyes and skin.

Season and mix

Season with salt and pepper, and mix until well-combined.

Chill mixture

Cover and chill in the refrigerator for at least 1 hour to let the flavors meld.

Allow the sausage mixture to marinate overnight for an intensified flavor profile.

Preparing the Harissa Yogurt Sauce

Whisk sauce

In a small bowl, whisk together the yogurt, harissa paste, lemon juice, and salt.

Adjust seasoning

Taste and adjust seasoning if necessary.

Chill sauce

Store in the refrigerator until ready to serve.

Cooking Process

Grill Merguez

Shape the marinated lamb mixture into sausages and grill on medium-high heat until fully cooked and charred, about 10–12 minutes.

Warm pita

Wrap the pita bread in foil and warm them in a preheated oven at 180°C (356°F) for 5 minutes.

Assemble

Spread a generous amount of harissa yogurt on the pita, place cooked sausages, and garnish with fresh mint leaves.

Plating & Serving