Warmly spiced and addictive, this sausage is great loose or stuffed.
By Rebecca Morris | June 28, 2011
<< Back to Article: How to Make Merguez-Style Sausage
I used to love to eat this sausage in Southern France. I will be making it soon because I can’t find it here. Some stores call it Merguez but it is really a beef version.
Would it be possible to make this with 2 lbs. of already gr. lamb?
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