merguez

Merguez is a spicy fresh sausage from North Africa, traditionally made from lamb or a mixture of lamb and beef. It is seasoned with a bold blend of spices such as cumin, coriander, garlic, and chili peppers, often with harissa or chili paste, giving the sausage a characteristic red hue. The preparation and spice profile vary by region, but merguez is a staple in Moroccan, Algerian, and Tunisian cuisines and is widely used in French cooking due to Maghrebi immigration.

The meat is minced and mixed with fat, salt, and a spice paste before being stuffed into natural casings, typically lamb or sheep. Merguez is sold fresh and must be kept refrigerated; it is not traditionally cured or dried, though smoked or shelf-stable variants may be found in some markets. Grinding texture can range from coarse to fine, depending on local traditions.

Cooking and common uses: merguez is most often grilled or pan-fried. It is commonly served with couscous, vegetables, or in stews and tagines. In French cuisine, it appears in couscous dishes and is used in sandwiches or as a flavorful meat component in various North African-inspired meals.

Regional variations: Moroccan merguez is often very spicy and red due to harissa; Tunisian versions may incorporate additional chili and spices such as caraway, while Algerian recipes show regional differences in fat content and spice balance. Natural casing and grind size also vary by producer and country.

Nutrition and safety: as a fresh sausage, merguez can be high in fat and sodium. It should be stored refrigerated and cooked to a safe internal temperature before consumption.