Merguez (pronounced /mɛrˈɡɛz/, from the Arabic: مرقاز‎ mirqāz "sausage") is a red, spicy sausage from Algeria, Tunisia and Libya, North Africa. It is also popular in France, Morocco, Israel, Belgium, The Netherlands and the German state of Saarland, where it is often grilled on a Schwenker. Merguez is made with lamb, beef, or a mixture of both. It can be flavoured with a wide range of spices, such as sumac for tartness, and paprika, Cayenne pepper, or harissa, a hot chili paste that gives it a red color. It is stuffed into a lamb casing, rather than a pork casing. It is traditionally made fresh and eaten grilled or with couscous. Sun-dried merguez is used to add flavor to tagines. It is also eaten in sandwiches.

[edit] References

• Davidson, Alan, "Merguez", Oxford Companion to Food (1999), p. 497. ISBN 0192115790

[edit] External links

• Merguez recipe

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