Sausages

Lamb Merguez Sausages

Our wonderful grass fed lamb merguez sausages are made from a blend of the shoulder and the belly of the lamb. The iconic north African staple, merguez are absolutely spectacular. Packed full of rich flavour from the spectacular quality of our lamb, these sausages are filled with a blend of rich African spices which deeply flavour our sausages such as harissa, cumin, sumac and fennel . These are then mixed with fresh garlic and coriander to finish before being finely ground and filled into our sausage skins. Lamb merguez sausages are traditionally cooked over hot coals but are also great in a piping hot pan or oven.

What you get: 16 sausages (2 packs of 8) · serves 5–8

How to cook: Lamb merguez sausages are traditionally cooked on the barbecue for a smoky flavour. Start by preheating your coals till they are white and the heat is even. Place your lamb merguez over the barbecue and cook on 2 sides ensuring they have a good colour and a slight char for flavour.

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Storage

Your meat arrives frozen and vacuum-sealed. Keep it in the freezer at -18°C or below until you need it.

Once defrosted, keep it in the fridge and cook it within 24 hours. Do not refreeze raw meat once it has defrosted.

Defrosting

Best: leave them in the vacuum pack in the fridge overnight, about 12 hours.

Quicker: keep them in the vacuum pack and submerge in cold tap water, changing the water every 30 minutes. Cook straight away once defrosted.

Never defrost meat at room temperature.

Cooking

Cook over a medium heat, turning often, until browned outside and steaming hot all the way through, with no pink in the middle.