Merguez Sausage Bowls

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Merguez Sausage Bowls

Serves 4-6  | Prep Time: 15minutes | Cook Time: 20 minutes

Merguez is a traditional North African sausage made with lamb. This version is a free form version without the casing and made with some beef.



  • 1 lb ground lamb
  • ½ pound ground beef
  • 2 garlic cloves, microplanned
  • 2 tablespoons harissa sauce or 1 tablespoon dried harissa spice
  • 1 tablespoon (10g) kosher salt
  • 1 teaspoon ground fennel
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • 2 tablespoons cold water



  • 1 cucumber, quartered lengthwise and thinly sliced cucumber or 
  • 1 cup quartered cherry tomatoes
  • ½ cup halved and thinly sliced red onion, about half of the onion
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • Kosher salt and freshly ground black pepper


  • 2 tablespoons tahini (see note)
  • 2 tablespoons plain Greek yogurt
  • 1 tablespoon lemon juice
  • 1 tablespoon minced cilantro
  • Pinch of salt


2 cups cooked brown rice

Fresh Dill

Chef Tips

Fresh sausage is usually 1.5% or 1.75% salt to total weight of the meat. If you’re salt averse feel free to reduce the amount. 



Preheat the oven to 475F and drizzle a small baking sheet with olive oil to lightly coat the bottom.

Step 2

In the bowl of a stand mixer fitted with a paddle attachment, mix ground meat, garlic, spices and salt on low speed for 1 minute. Add in water and mix until liquid is incorporated and sausage is uniform and sticky, about 1 minute more.Roll into balls about 3oz in weight.  Place on the prepared baking sheet. And lightly flatten for a free form sausage. Damp hands help if the meatballs are difficult to roll.

Step 3

Place the meatballs in the preheated oven and bake until golden brown and cooked through, about 10 minutes. Conversely you could cook these on a grill or grill pan.

Meanwhile, In a medium bowl, combine all of the cucumber salad ingredients and toss until well combed. Set Aside.

Step 4

In a small bowl, combine all of the tahini drizzle ingredients and stir until well combined. Add warm water until the consistency is still thick but all a little bit drizzle-able (you’ll need anywhere from 2-4 tablespoons depending on how thick your tahini is). Set Aside.

Step 5

To serve, divide the brown rice amongst 4 bowls. Add the sausage, the cucumber salad, a dollop of the tahini sauce, a dollop more of harissa (if desired), and garnish with fresh dill. Enjoy!