In a large bowl, combine all ingredients except sausage casings (if using) in a large bowl. Knead the mixture well to evenly distribute the spices, herbs, and harissa. Shape as desired. Alternatively, you can pass the ingredients through a meat grinder and feed the merguez mixture into sausage casings. For the best flavor, allow the merguez to.. Instructions. In a cast-iron skillet over low heat, toast cumin and fennel seeds until fragrant, 1 to 2 minutes. Transfer warm spices to a spice grinder or use a mortar and pestle to pound them until fine. Combine with the ground coriander, cinnamon, sumac, paprika, and cayenne pepper.
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Use a stand mixer with a paddle to stir the mixture and add the water. Continue mixing until the water is full combined and the meat is sticky but holds its shape. Take a small amount of the meat and cook in a skillet for a few minutes. Taste the meat and add seasonings if required. Stuff the sausage meat into the casings using a sausage stuffer.. Place the merguez sausages in the pan and cook for approximately 10-12 minutes, turning them occasionally until they are browned all over and cooked through. 3. **Oven baking**: Preheat your oven to 400°F (200°C).
