Hi there, food lover! 👋 Ready to take a trip to the heart of North African cuisine? Today, we’re diving into a beloved traditional dish that hails from the kitchens of Tunisia and Algeria — the Kelbeisa Sausage. This flavorful specialty is a celebration of spice, patience, and tradition, wrapped in tender sausage casings and filled with rich, aromatic goodness. 🌶️🥩
The Kelbeisa (sometimes spelled Kalbisa or Merguez Kelbeisa) is not your everyday sausage. It’s made from finely ground beef or lamb, carefully seasoned with a warm blend of cumin, coriander, paprika, and garlic, and often sun-dried or lightly smoked to bring out its depth of flavor. This recipe brings together generations of know-how, preserving the bold heritage of North African food culture. Whether grilled, pan-fried, or served alongside couscous and harissa, Kelbeisa Sausage will fill your home with the irresistible aroma of old-world spice and love.
So, roll up your sleeves and get ready to make something truly special — a taste of tradition you’ll want to share with everyone at your table. 🫶✨
🥩 Ingredients
For the Sausage Filling:
- 2 lbs (900 g) ground lamb or beef (or a mix of both)
- 2 tbsp harissa paste (adjust to spice level)
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tbsp sweet paprika
- 1 tsp cayenne pepper (optional, for extra heat)
- 1 ½ tsp ground black pepper
- 1 tbsp minced garlic (about 3 cloves)
- 1 tbsp salt
- 2 tbsp olive oil
- 1 tbsp finely chopped parsley
- ½ tsp ground caraway seeds (optional but traditional)
- 2 tbsp cold water (to help blend the mixture)
For the Casings:
- 2–3 natural sheep casings (rinsed thoroughly and soaked in warm water for 30 minutes)
Optional for Serving:
- Lemon wedges 🍋
- Fresh flatbread or baguette 🥖
- Harissa or chili oil on the side 🌶️
- Grilled vegetables (zucchini, peppers, or eggplant)
👩🍳 Step-by-Step Directions
- Prepare the Casings
Rinse your sheep casings in cold water, then soak them in a bowl of warm water for at least 30 minutes. This softens them and removes any salt. Rinse again inside and out. Set aside while you make the filling. - Mix the Meat and Spices
In a large mixing bowl, add your ground lamb or beef. Pour in olive oil and cold water, then sprinkle all the spices — cumin, coriander, paprika, cayenne, salt, pepper, and caraway. Add minced garlic, harissa paste, and chopped parsley. Using your hands (or a sturdy spoon), mix thoroughly until everything is evenly combined. - Test the Flavor
Take a small piece of the mixture and cook it in a skillet over medium heat. Taste it. Adjust seasoning — you might want more salt, harissa, or paprika depending on your preference. Remember, Kelbeisa is known for its boldness! - Stuff the Sausages
Fit your sausage stuffer with a small nozzle and slide on one casing. Carefully fill the casing with your meat mixture, being sure not to overstuff — you want it firm but flexible. Twist every 6 inches (15 cm) to form links. Continue until all the meat is used. - Dry or Rest the Sausages
Once stuffed, hang the sausages in a cool, dry place (or your fridge) for 4–6 hours to firm up and let the flavors meld. Traditional cooks would hang them in the shade outdoors for a few hours — a rustic touch that deepens flavor. - Cook Your Kelbeisa
Heat a grill, skillet, or charcoal barbecue. Brush lightly with olive oil. Cook sausages over medium heat for 10–12 minutes, turning often, until browned and cooked through. The exterior should be crisp, and the aroma heavenly! - Serve and Enjoy
Serve your Kelbeisa hot, with warm bread, grilled vegetables, and a dollop of harissa or yogurt sauce. A squeeze of lemon on top lifts the spice beautifully. 🌿✨
🥗 Nutritional Information
⏰ Prep Time: 45 minutes | 🔥 Cooking Time: 15 minutes | ⏳ Total Time: 1 hour
🍽️ Servings: 6 sausages (about 3–4 servings)
⚡ Calories per serving: ~420
- Protein: 26 g
- Fat: 32 g
- Saturated Fat: 10 g
- Carbohydrates: 2 g
- Fiber: 0.5 g
- Sugar: 0 g
- Sodium: 890 mg
- Cholesterol: 95 mg
This dish is rich in protein and healthy fats, especially when made with good-quality olive oil and lean meat. Pair it with a fresh salad or roasted vegetables for a balanced, hearty meal that honors the old ways of North African cooking.
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Bon appétit and happy cooking! 👩🍳🍽️
