Merguez sausages are commonly associated with Moroccan food, but are perhaps even more traditional in Algeria and Tunisia. Recipes for merguez date as far back as the 13th century, during the Moorish rule of Spain. They are typically made from lamb and have a nice, warm flavour with intense spiciness and deep reddish colour. In our experience, merguez sausages are also great for breakfast, with poached eggs, roasted vegetables and ciabatta toast.
This blend is perfect for sausage-making, but that doesn’t mean you have to run out to buy lamb casings. It’s far easier to make meatballs, which are also delicious. Or use it as a general spice blend for burgers, stews, tagines and couscous.
Our Alhambra Merguez Seasoning (named to commemorate the North African origin of the sausage as well as its Spanish influence) is a complicated blend made from a huge list of spices including smoked Spanish paprika, sumac, fennel and caraway.
Ingredients: cumin, smoked paprika, turmeric, coriander, sumac, cayenne pepper, fennel, caraway, thyme, sea salt, turbinado sugar, allspice, black pepper, white pepper, pink pepper.