Merguez is a spicy North African fresh sausage made from lamb. I’ve done this version before, it’s straight out of Charcuterie, but certainly not in this quantity. This is 10 lbs of sausage in hog casings. Merguez is often done in sheep casings as well, but I didn’t have any on-hand and didn’t want to risk waiting another couple of days for my order to come in, since I picked up the lamb on Thursday.

Fresh lamb has a strong, distinctive aroma to it, but the spices in this sausage were heavy enough to drown it out – crushed red pepper, roasted red peppers, garlic, Spanish paprika and oregano, in pretty generous quantities. The roasted pepper keeps this sausage nice a juicy… along with the red wine added to it. 🙂

One of the nice things about making fresh sausage is the extra that doesn’t quite make it through the stuffer. Perfect for a late night snack. Which I think is just about done cooking, so if you’ll excuse me…

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2 Responses to Merguez

  1. Mikto says:

    In Bulgaria we have very similar sausage called Nadenica. Thanks! I haven’t heard about Merguez.

    • John Jezl says:

      I would love to learn more about Nadenica. I find it fascinating. Often each culture has their own regional twist on something like this. Merguez is very heavy on galic and paprika (or sumac).

      Normally merguez is stuffed into sheep casings, which are more narrow. Traditionally this makes sense since the sausages would be stuffed into whatever casings came from the animal used to make the sausage (in this case lamb/sheep).

      Thanks for reading and thanks for the comments!

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