Moroccan merguez sausages

Ingredients:

• 450 g of ground beef or lamb
• 3 cloves garlic (minced or pressed)
• 2 tablespoons fresh cilantro (chopped)
• 2 tbsp. Merguez seasoning
• 2-3 tsp. harises
• Optional: sausage casings

Preparation:

1. In a large bowl, combine all ingredients except the sausage casings (if using).
2. Mix well with your hands to evenly distribute the spices, herbs and harissa.
3. Give the desired shape.
4. Alternatively, you can put the ingredients through a meat grinder and fill sausage casings with the merguez mince.
   
   For best flavor, let the merguez rest in the refrigerator for 30 minutes or longer before cooking.
5. Place on the grill or in the oven with the broiler function and cook until done and a meat thermometer reads 155°F (68°C).
   
   

   Serving recommendations

   
   There are several ways to serve homemade merguez sausages. While they're delicious on their own, they're also often eaten with couscous or eggs.
   
   Sausages make excellent sandwiches, and many even use them as a filling in baked goods.