Sausage Links - Merguez
- 1lbs packages
$15.61
A fresh, intensely flavorful, and spicy sausage originating from North African Maghrebi cuisine (specifically Algeria, Morocco, and Tunisia). It is heavily celebrated for its vibrant red color and fiery, aromatic flavor profile driven by harissa paste and earth-toned spices.
Core Cooking Rules
- Never Prick the Skins: Unlike thicker sausages, do not poke holes in merguez casings. Poking them allows all the rendered, highly flavorful, red-spiced fat to leak out, which dries out the lean lamb/beef meat inside.
- Control the Flame: If grilling outdoors, cook them over indirect medium heat or a raised grate. The dripping fat can easily cause major flare-ups on charcoal or gas grills, which can char the exterior before the inside cooks through.
- Quick Pan-Fry: You can fry them whole in a dry skillet over medium heat for 8 to 10 minutes, turning every 90 seconds. They generate plenty of their own fat, so you rarely need to add oil to the pan.