Merguez is a very spicy sausage that is popular in Morocco and throughout North Africa. Usually made from lamb or beef, the sausage has a reddish appearance due to spices and chilli paste used to flavour the meat. Cooking merguez for the first time may seem like a somewhat daunting task, but there are several easy ways to prepare this spicy sausage for you and your family, whether you want to try the sausage alone, or combine it with other ingredients for a more substantial meal.
Grill or sauté the sausages until golden brown on all sides. This will take about 7 minutes. You can then cut the sausage into slices or eat on a bun like a hot dog. If eating the merguez plain, you may enjoy couscous as a side.
Remove the casing from the merguez and sauté for 8 to 10 minutes, breaking up the meat with a wooden spoon as you go. Add to cooked mushrooms and cooked short grain rice, and bake in a covered casserole dish for 30 minutes at 177 degrees Celsius.
Place the sausages in simmering water for about 7 minutes. Remove, slice into coins, and sauté until crisped on both sides. Serve over cooked lentils and Swiss chard. Poaching the merguez before slicing it helps to retain its shape better than if you sliced it raw and then browned it.