These Merguez Sausages are made from a blend of coarse lamb & beef and aromatic herbs & spices. What’s more, they’re infused with robust flavours.
After expanding on our farm-style South African Boerewors, we turned our sites on conquering the continent. Born out of that, was a range of speciality sausages inspired by European favourites and African flavours. Our new product line happened to include this pack of four North-African Merguez Sausages.
This sausage, made from 70% Lamb, 15% Beef and 15% spices, is lovely with roasted peppers & mushrooms and served on a bed of couscous. Because of the hints of spice, it also works really well in pastries, so try it as a mini sausage roll. This sizzling sausage also works really well in a Golden Pilaf.
You will need:
12 Merguez – that’s 3 packs
1 butternut squash, deseeded and cut into bite-sized pieces (do not peel)
2 onions, halved and thinly sliced
1 tbsp sunflower or vegetable oil
1 teaspoon ground cinnamon
a teaspoon of ground nutmeg
a tablespoon sundried tomato paste
300g basmati rice, soaked for 20 minutes, then rinsed well
600ml vegetable or chicken stock
For the rest of the recipe, click here.