merguez sausages

I haven't heard of Merquez sausages. I like to buy a chorizo hot dog down town from the vendor occasionally. They are so good with mustard and sauer kraut. Yum! Makes me hungry to think about them. We don't eat too spicy of stuff although my daughter likes greek peppers and we get those on the side when we get a deli sandwich. I like blimpies once a month or so.

Hi Winterose. I've never heard of them but I love sausage. I like sausage with sage in them.

nope JImmy Deans

well, since its spicy, I won't try it, but my allergist told me that you don't know when sausage is ground and with my allergies, I should avoid them - also most have a lot of chemical additives - not saying these do, but... Then again, they are spicy so I won't eat them.

Hi Winter, Honestly, I have never heard of them. I do love sausage though so I imagine I would probably like them. I like sweet italian, breakfast sausages. There was an older man who used to come into my store that just raved about "blood sausage". It was such an unappetizing name that I actually could not imagine eating it. One night he brought me in some and honestly, I almost said no. It smelled so good though that I gave it a try. It was delicious. Why would you name a food something like that though?

I have never heard nor seen a merguez sausage, winterose. But since it's spicy, i think i will love it because i am a fan of spicy foods. Though, not so spicy ha? We also have our own version of sausages here in the Philippines. They are made of ground pork, with lots of ground garlic and seasonings placed in a casing from a pork. They have a variety of flaor, like spicy, garlicky or a bit sweet. They can be bought in the market and fried. They go well with rice. We call it longganisa.

I have never heard of merguez sausages, perhaps they are not readily available in my part of the country as we do not have many people from the middle east or Mediterranean areas. I bet hubby would like them, I am never sure about me. I would certainly try them. Hubby likes chorico, which is the Portuguese version of Chorizo, but he says it is very different. He serves that with tomatoe sauce and peppers and onions. How do you serve merguez sausages? I know I have had some kind of sausage at a restaurant we visit in Minneapolis, Minnesota. It is a middle eastern restaurant. They did not call them merguez though, or I would remember it.

I never heard of it, also don't think we have much Iraque food over here. I am not picky if it comes to food but I eat seldom sausages anymore. Also I never decide to eat at least ... every .. time. It all depends on the mood, the taste, where we are and how much money there is to spend what we buy or will eat. Also my health is an inssue if it comes to that. Too sick or tired and I don't cook or shop. Although on these days (not shopping days) our meals are way better if I have to be creative to make something out of what is stored/left over.

Wow ! Yes.I love to eat ! Now I know the recipe too ! I eat normal fish and chicken sausages.It's cheap and tasty ! These spicy North African sausages are popular in Morocco, where they're served plain, with couscous, in sandwiches, with eggs or stuffed into pastries. They can be made from ground lamb, ground beef, or a mixture of the two. In Morocco, we buy fresh merguez in thin 3" links. When making merguez at home, you can opt to feed the mixture into sausage casings or simply shape the mixture into patties or cylinders. You'll want to have Merguez Spice Mix and harissa on hand.As with any sausage, fat is key to flavor and texture. Try not to skimp too much if you feel the need to adjust the recipe. Prep Time: 15 minutes Ingredients: 1 lb. (500 g) ground beef or lamb 4 oz. (120 g) ground or finely chopped fat 3 cloves garlic, finely chopped or pressed 2 tablespoons chopped fresh cilantro (coriander) 2 tablespoons merguez spice mix 2 to 3 teaspoons harissa sausage casings, optional Preparation: Combine all ingredients in a large bowl, kneading the mixture well to evenly distribute the spices, herbs and harissa. Shape as desired. (Alternatively, you can pass the ingredients through a meat grinder and feed the merguez into sausage casings.) For best flavor, allow the merguez to sit for 30 minutes (or longer in the fridge) before cooking.