Welcome to our new series: One ingredient, three ways
Each month we'll be taking a seasonal bestseller from our shop and sharing our tips on how to get the best flavour, and most versatility. This month it's Merguez Sausage
What is a merguez sausage?
Hailing originally from North Africa, merguez sausages are traditionally made from ground lamb or beef, seasoned with a blend of spices including paprika, cumin, coriander and garlic. Known for their bright vibrant red colour and distinctive spiced flavour, these are a popular summer choice for grilling on the barbeque or for adding to autumn stews and bakes.
Our butchery team make all our merguez fresh in-store to a traditional African recipe, from lamb born and raised on our own Durslade farm.
What do merguez sausages taste like?
With a blend of rich spices, and fatty lamb meat, merguez sausages are savoury, richly flavoured and perfect for igniting your tastebuds.
How to cook merguez sausages
Like all sausages, merguez lend themselves to a host of cooking techniques. In the summer, we like nothing more than simply grilling on a hot barbeque to enhance the spicy flavour with that moreish chargrilled taste. This is a simple way to cook the sausages, but as part of our new series see below our three alternatives to add a little variation to your dinner table.
Recipe 1: Grilled merguez, homemade flat breads & salad
For the simplest recipe in this series, serve up simply grilled merguez sausages alongside our homemade flat bread recipe and a selection of salads.
For the sausages, take them out of the fridge approximately 30 minutes before cooking to bring them up to room temperature. If using a bbq (which is our definite favourite) simply pop them on the hot grill and turn regularly until cooked all the way through and chargrilled on the outside. Replicate this easily indoors by using a grill pan on a medium heat.
For the flatbread, we swear by our homemade flatbread recipe for simple, flavourful flat breads.
For the salad, as the sausages are spiced we like a cooling and refreshing cucumber salad to serve alongside.
- 2 cucumbers
- 1/4 cup red onion, thinly sliced
- 2 tablespoons fresh dill, chopped
- 2 tablespoons white vinegar
- 1 tablespoon olive oil
- Salt and pepper to taste
Wash and dry your cucumbers thoroughly, slices into thin rounds or half-moons and place in a bowl. Add the thinly sliced onion, and fresh dill. To mellow the flavour of the onion, pop the slices into cold water for 30 minutes prior to mixing into the salad. In a separate bowl, make the dressing by combining the vinegar, oil and salt and pepper. Dress the salad with half of the dressing and leave for 30 minutes to let the flavours melt together. Prior to serving pour over the remaining dressing for an extra flavour hit.
Serve all three elements together, and enjoy!
Recipe 2: Merguez & Butter bean stew
When you need something comforting, rich and deep in flavour, make the hassle free one pot dish that packs in goodness thanks to butterbeans, peppers and tomatoes.