Merguez Sausages

Full product description

Fiery, fragrant and full of character, our merguez sausages bring North African street-food energy to your grill. Coarse-ground (traditionally lamb, sometimes with a touch of beef) and boldly seasoned with chilli, paprika, cumin, coriander and garlic, they sizzle to a deep red crust with a juicy centre. Pan, oven or BBQ in minutes, then stuff into flatbreads with salad and yoghurt, or serve over couscous with a squeeze of lemon.

Why you’ll love it

• Bold, spicy sausages with smoky paprika and cumin

• Coarse butcher’s grind for a meaty bite

• Pan, oven, BBQ or air fryer friendly

• Brilliant in flatbreads, couscous bowls and mezze spreads

Product & blend details

• Typically lamb-based (may include beef for balance), natural casing

• Seasoned with chilli, paprika, cumin, coriander, garlic (blend may vary by batch)

• Fresh, never previously frozen (unless stated on pack)

• Allergen & ingredient info: seasoning may contain sulphites—please check the label

How to cook (quick guide)

1. Pan-fry: Medium heat with a little oil; 10–14 mins, turning often until evenly browned and cooked through.

2. Oven: 200°C (fan 180°C) on a rack 15–20 mins; turn once for colour.

3. Air fryer: 190°C 10–12 mins, shake/turn halfway.

4. BBQ: Medium heat 10–14 mins, lid down if possible; turn gently.
   Food safety: Cook sausages thoroughly until 75°C internal or juices run clear.

Serving ideas

• Flatbreads with chopped salad, pickles and garlic yoghurt or tahini

• Couscous bowl with roasted veg, herbs and lemon

• Shakshuka: slice and drop into spicy tomato eggs

• Mezze platter with hummus, olives and warm pittas

Storage & handling

• Keep refrigerated below 5°C

• Once opened, cook within 1 day

• Suitable for home freezing on the day of purchase; defrost in the fridge and use within 24 hours

• Avoid piercing the skins to keep them juicy

FAQs

How hot are they?
A warm, chilli-led heat balanced by smoky paprika and aromatics—spicy but not blow-your-head-off.

Are they lamb only?
Traditionally lamb; some batches include a little beef for texture—check the label.

Best sauces?
Harissa yoghurt, tahini lemon, or a bright chermoula.

Can I slice them for stews?
Yes—brown first, then fold into tagines, stews or tray-bakes.