Merguez Spice

Merguez Spice Blend — Blend No.8

Merguez is the famous spiced sausage of North Africa — and this is the blend behind it. Warm, smoky and a little fiery, it was born as a sausage seasoning but it's just as brilliant as a BBQ rub or stirred through a stew. Mix it through some mince and you've a taste of Marrakech to Marseille on the table in 30 to 40 minutes.

What it tastes like

Warm, smoky and aromatic — paprika and fennel with cumin, coriander and cinnamon, lifted by a real cayenne kick. Properly spiced and full-flavoured, with gentle heat rather than fire.

Cook this tonight

• Work it through lamb or beef mince to make your own merguez sausages or patties — grill, fry or BBQ and serve with couscous and harissa yoghurt.
• Rub onto lamb chops or chicken before grilling for a smoky North African kick.
• Sprinkle over potato wedges, roasted vegetables or stir into a hearty stew.

How to use it

A little goes a long way — one to two teaspoons is plenty for a family meal for four or five. Mix it into mince with a little oil to make sausage meat, or use it dry as a rub on lamb and chicken. It's as good on roasted veg and wedges as it is on meat, so experiment.

Scan for the recipe

Every pouch has a QR code on the back linking straight to our recipes, ready in 30 to 40 minutes.

Ingredients

Paprika, Fennel Seed, Celery Salt, Cumin, Coriander, Cinnamon, Cayenne, Black Pepper.
Allergen shown in bold.