We started making this Merguez Seasoning because we buy lamb from local farmer, love spicy sausage, and wanted to make our own. We researched the spices that people from the Mahgreb use in their Merguez. We read a variety of cookbooks, talked to local cooks, and then made several versions before we settled on this one as our own.
Don’t think that you need to be a carnivore to use this, though! We love it to mix it with bread crumbs, dip cubes of tofu in an egg wash and then the crumb mixture, and either pan or oven fry the tofu as an accompaniment to whatever veggies we feel like having that night
If you want to make your own Merguez sausages, use 4 parts lamb, 1 part pork, beef, or lamb fat, and an ounce of Merguez Seasoning per pound of meat.
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