Making merguez at home allows you to control the quality of the meat and the intensity of the spices. This recipe focuses on creating the flavorful meat mixture, which can be formed into sausages or patties without the need for casings. The key to a great merguez is the balance of aromatic spices and the heat from the harissa. Toasting the whole spices before grinding them enhances their flavor significantly. This recipe is straightforward, and the resulting merguez is perfect for grilling, frying, or adding to a delicious stew.
In a dry pan over medium heat, toast the cumin, coriander, and fennel seeds for about 2 minutes, or until they become fragrant. Be careful not to burn them.
Remove the seeds from the pan and let them cool. Grind them into a fine powder using a spice grinder or a mortar and pestle. Mix the ground spices with the paprika and cayenne pepper.
In a large bowl, combine the minced meat, minced garlic, harissa paste, the prepared spice blend, olive oil, salt, and pepper. Use your hands to mix everything thoroughly until the ingredients are well combined. The mixture should be sticky and cohesive.
For best results, cover the bowl and refrigerate the mixture for at least 30 minutes to allow the flavors to meld together.
Form the meat mixture into small sausage-like links or flattened patties, about 10 cm (4 inches) long.
Heat a little oil in a frying pan or prepare your grill for medium-high heat. Cook the merguez for 3-5 minutes on each side, or until they are nicely browned and cooked through. The cooking time will depend on their thickness.
Serve the merguez hot, accompanied by fresh bread, fries, or a fresh salad.