Merguez sausage

Merguez is a spicy sausage commonly made from lamb, beef or a mixture of the two. The exact meat and spice blend vary, so check the ingredients if you need to know which meat is in a particular sausage.

Cook them over a medium heat rather than directly over fierce flames, turning often so the skins brown without scorching. On a barbecue or in a frying pan, allow about 8–12 minutes, and make sure the centre reaches 75 °C.

Yes. Put them in a single layer on a baking tray and roast at 200 °C for about 20–25 minutes, turning halfway through; check that the centre reaches 75 °C before serving.

Keep them covered in the fridge and cook within 1–2 days of buying. To keep them longer, freeze them; defrost them in the fridge and cook promptly.

They go well with couscous, flatbread, grilled peppers and onions, or a tomato-based sauce. Add them to shakshuka, or serve them with harissa-spiced vegetables and a spoonful of yoghurt to temper the heat.

For a similar spicy, savoury filling, use lamb or beef sausages seasoned with cumin, paprika, coriander and chilli. For a milder substitute, use plain lamb sausages and add the spices separately.

Merguez is typically seasoned with cumin, paprika and chilli, while chorizo has a distinctive paprika-led flavour and may be smoked or cured. Fresh merguez is usually cooked before eating; cured chorizo can often be eaten as it is.

It can be: a 100 g portion contains 900 mg of sodium. Pair it with unsalted couscous, vegetables or bread rather than adding extra salt to the meal.