Brought back by the Pieds-Noirs in the 1950s, the merguez comes from the Maghreb, which is why it is composed of sheep and beef meat. This hot sausage has become a must for French barbecues.
Spices are absolutely necessary to make this dish. This homemade composition flavors and lifts the meat preparation used to make the merguez sausages. The merguez blend also goes well with marinated or grilled lamb meat. One can elaborate in this case the dersa, ointment to be integrated into the meat by kneading it. Tajines and falafels can also be seasoned with this spicy and tasty blend of spices.
Composition: paprika sweet spanish, paprika, coriander, cumin, garlic, caraway, pepper, cinnamon, hot chilli pepper.