Do you love merguez sausage? We understand! Friendly and festive, this colorful sausage is also very versatile. It can be cooked on the BBQ, in the oven, or in a pan. And merguez sausages definitely stand out from regular sausages thanks to their firm texture and unique spicy flavor.

Merguez: different from other sausages!

Merguez sausage, which originates from the Maghreb, differs from other sausages in several ways. First, it is generally thinner. Second, it is made from lamb and/or sometimes beef. Pork is not used in merguez sausages! Second, its red color sets it apart from others. It also offers a spicy flavor from the spicy harissa, which also gives it its beautiful color. The spices used vary from recipe to recipe, but merguez sausages can contain cinnamon, coriander, cumin, and paprika.

Lamb merguez sausages from l’épicier

House brand merguez sausages l’épicier are prepared with carefully selected ingredients. Our homemade recipe gives them a perfect texture and taste by using premium meat, making them less fatty than those normally found in grocery stores. Made with premium lamb meat, they have a perfect texture and are as juicy as you could wish for.

Before cooking the sausages l’épicier

Since our sausages are frozen, simply place them in the sink and run cold tap water over the packaging for about 20 minutes to thaw them. Because the sausages are lean, it's not recommended to boil them beforehand, as the flavor is lost in the water. Place them directly on the BBQ, in the oven, or in a pan over low heat. For tips on cooking sausages on the BBQ, see our article on the subject.

Here are several ways to enjoy merguez sausage!

Couscous and merguez

The classic of classics! When we think of merguez, we think of couscous! And our sausages l’épicier are particularly delicious in this recipe.

To make a good couscous, cut vegetables (peppers, zucchini, carrots, turnips) into cubes of about 2 cm. In a saucepan, sauté garlic and onion in a little vegetable oil and add spices. Couscous spice blends exist under different brands, but the one used in North African cuisine is Ras-el-hanout. This blend contains up to 50 different herbs, including ginger, anise, cinnamon, nutmeg, and turmeric.

Then add the vegetables and cook for about 5 minutes. Then pour in a can of diced tomatoes and cover for about XNUMX minutes. Add a cup of water and a can of drained and rinsed chickpeas. Set aside the mixture and grill the merguez sausages on the BBQ or in a pan. Also quickly prepare couscous by mixing a cup of dry couscous with a cup of boiling water in a saucepan or bowl and placing a lid on it. Let it sit until the couscous has swollen, then scrape it with two forks to restore volume by separating the grains.

Then serve the merguez and the vegetable mixture on the couscous!

Merguez Frittata

For brunch or even a light meal, a merguez frittata will make everyone happy! The sweetness of the egg will soften the spiciness of the sausage to delight your taste buds.

First, cook your merguez sausages in a pan on all sides, then cut them into small slices and set aside. Next, sauté some potato cubes in a pan. Once golden brown, pour beaten eggs into the pan and season with spices of your choice. You could also add vegetables like broccoli or peppers. When the omelet is set, insert the sausage slices on top and some cherry tomatoes, then finish cooking in the oven for about 7 minutes.

Merguez hot dog

Enjoy a French-style hot dog by serving a merguez sausage in a sliced and toasted baguette. Serve with a little spicy mayonnaise and hot peppers for an even hotter kick!

Pasta with merguez sausage

Merguez sausages are also delicious in a pasta dish. To add them, cut the sausage casing lengthwise with the tip of a knife and brown the meat, breaking it up with a wooden spoon. Mixed with sautéed onion and tomato sauce, served over rigatoni, it's delicious!

Merguez meatball starter

For a little starter that's a little different, we serve merguez meatballs.

To make them, mix merguez sausage meat with a little cooked couscous, onion, and spices of your choice. Shape small balls with your hands and bake for about ten minutes in the oven on a baking sheet. Serve with a little tomato sauce or a sauce made from a mixture of plain yogurt and chopped fresh mint.