What is lamb merguez sausage?
If you enjoy the humble sausage with a kick and then some, you will do well to resist this lip-tingling, spicy banger that originates from North Africa. Lamb merguez sausages are prepared as slim chipolata-style sausages because such full-blooded flavour would be too potent in a large sausage.
We take this prime cut from the shoulder of our native breed lamb. It’s rich in flavour and features Swaledale’s award-winning recipe, which is generously packed with freshly ground spices, fresh chillies, fresh garlic, and fresh coriander.
Merguez sausage cooking time
Lamb merguez sausages are traditionally long and thin, which means you can cook them in no time at all. They are delicious on the barbeque or placed under the grill. Alternatively, you can cook them in a non-stick pan for around 5-6 minutes.
How to cook merguez sausage in a pan
- Remove your merguez sausages from the packaging and pat dry any moisture.
- Add a splash of olive or vegetable oil to a heavy-based, non-stick frying pan over medium heat.
- Add your sausages to the pan and turn them every 90 seconds or so.
- Be careful not to overcrowd the base. The sausages must sit flat and need enough space to turn over.
- The trick now is not to have the heat too high. You need it hot enough to ensure rich and even colouration – too hot and your sausages will begin to catch, too low and they will boil in their own juices.
- Wait until the outsides of your merguez sausages are a lovely golden brown. The juices should run clear if pierced with a sharp knife – there should be no sign of pink or blood.
- Once cooked, remove your sausages from the pan and tuck in.
Top tips
- Never deviate from the medium temperature, as cooking your lamb merguez sausages over high heat will dry the sausage and break the skin.
- Don’t try to rush the process by fiddling with the sausages.
Our favourite lamb merguez sausage recipes
The lamb merguez sausage opens up many possibilities with its signature heat and fantastic earthy taste, working in perfect harmony alongside the rich and juicy lamb. Fire up your fry-up, serve as a companion to oysters, or even use alongside equal quantities of Cumberland sausages to make everyone’s favourite party food, sausage rolls! Or if you’re feeding a crowd, rustle up a North African and Middle Eastern shakshuka or sausage meat flatbreads.
