Lamb Merguez Sausages
An Undeniable Bestseller Loved by Chefs and Home Cooks Alike
An undeniable bestseller, our Lamb Merguez Sausage recipe has been refined over the years and is much loved by our restaurant community. Made from native, heritage breed lamb shoulder, coarsely ground and seasoned with our house blend of freshly ground spices, fresh chillies, garlic and coriander.
Delicious grilled on the barbecue, these sausages are perfect served with flatbreads or a soft baguette, a sweet and tangy citrus slaw, a cooling cucumber and mint yoghurt dip, or garlic mayonnaise and watercress. Try them in a shakshuka with eggs or chop them into a Moroccan tagine.
Lamb merguez is also available as sausage meat in 500g packs, perfect for crumbling over pizza, adding to tagines or making homemade sausage rolls.
Endless Possibilities, According to Chef Henry Harris
"The Harris family favourite is Swaledale’s Lamb Merguez Sausages grilled on the barbecue and served in a split baguette that has been slathered with aïoli along with a handful of roquette leaves - deliciously complex in its simplicity.
I was introduced to lamb merguez in Paris on a market trip as a trucker's snack where pommes frites were added. At 4am with a cold beer it was memorable. Make chips and do the same or long thin roast potatoes work very nicely too.
The warm spiciness and meat juices that cooking these sausages delivers makes them a joy to us. Being chipolata in size they don’t take too long to cook - briskly in a heavy frying pan is excellent or on a ridged cast iron grill. Outdoors on a BBQ but watch the flames as the juices contain some fat which can make for a dramatic production!
Rolled into a flatbread with feta, red onion, fresh parsley and mint salad and some Greek yoghurt seasoned with fresh mint and a little harissa. Grilled lightly and cut into short lengths and added to a slow-braised shoulder of lamb. Grill them and serve alongside a butterflied leg of lamb to feed more people! Grill lamb sausages and cut into short lengths and serve as a companion to oysters, a bite of hot sausage washed down with a briny oyster or vice versa.
Take equal quantities of lamb merguez and The Cumberland Sausage - remove casings then mix sausage meat together and use to make sausage rolls."
⭐⭐ great taste® 2021 Judges' Comments
"These sausages are absolutely delicious - so juicy and well-flavoured. We felt the seasoning was perfectly balanced, delivering a spicy kick and well balanced seasoning. Truly delicious and authentically flavoured sausages that we absolutely adored."
An Undeniable Bestseller Loved by Chefs and Home Cooks Alike
An undeniable bestseller, our Lamb Merguez Sausage recipe has been refined over the years and is much loved by our restaurant community. Made from native, heritage breed lamb shoulder, coarsely ground and seasoned with our house blend of freshly ground spices, fresh chillies, garlic and coriander.
Delicious grilled on the barbecue, these sausages are perfect served with flatbreads or a soft baguette, a sweet and tangy citrus slaw, a cooling cucumber and mint yoghurt dip, or garlic mayonnaise and watercress. Try them in a shakshuka with eggs or chop them into a Moroccan tagine.
Lamb merguez is also available as sausage meat in 500g packs, perfect for crumbling over pizza, adding to tagines or making homemade sausage rolls.
Endless Possibilities, According to Chef Henry Harris
"The Harris family favourite is Swaledale’s Lamb Merguez Sausages grilled on the barbecue and served in a split baguette that has been slathered with aïoli along with a handful of roquette leaves - deliciously complex in its simplicity.
I was introduced to lamb merguez in Paris on a market trip as a trucker's snack where pommes frites were added. At 4am with a cold beer it was memorable. Make chips and do the same or long thin roast potatoes work very nicely too.
The warm spiciness and meat juices that cooking these sausages delivers makes them a joy to us. Being chipolata in size they don’t take too long to cook - briskly in a heavy frying pan is excellent or on a ridged cast iron grill. Outdoors on a BBQ but watch the flames as the juices contain some fat which can make for a dramatic production!
Rolled into a flatbread with feta, red onion, fresh parsley and mint salad and some Greek yoghurt seasoned with fresh mint and a little harissa. Grilled lightly and cut into short lengths and added to a slow-braised shoulder of lamb. Grill them and serve alongside a butterflied leg of lamb to feed more people! Grill lamb sausages and cut into short lengths and serve as a companion to oysters, a bite of hot sausage washed down with a briny oyster or vice versa.
Take equal quantities of lamb merguez and The Cumberland Sausage - remove casings then mix sausage meat together and use to make sausage rolls."
⭐⭐ great taste® 2021 Judges' Comments
"These sausages are absolutely delicious - so juicy and well-flavoured. We felt the seasoning was perfectly balanced, delivering a spicy kick and well balanced seasoning. Truly delicious and authentically flavoured sausages that we absolutely adored."
Original: $13.33
-70%$13.33
$4.00Description
An Undeniable Bestseller Loved by Chefs and Home Cooks Alike
An undeniable bestseller, our Lamb Merguez Sausage recipe has been refined over the years and is much loved by our restaurant community. Made from native, heritage breed lamb shoulder, coarsely ground and seasoned with our house blend of freshly ground spices, fresh chillies, garlic and coriander.
Delicious grilled on the barbecue, these sausages are perfect served with flatbreads or a soft baguette, a sweet and tangy citrus slaw, a cooling cucumber and mint yoghurt dip, or garlic mayonnaise and watercress. Try them in a shakshuka with eggs or chop them into a Moroccan tagine.
Lamb merguez is also available as sausage meat in 500g packs, perfect for crumbling over pizza, adding to tagines or making homemade sausage rolls.
Endless Possibilities, According to Chef Henry Harris
"The Harris family favourite is Swaledale’s Lamb Merguez Sausages grilled on the barbecue and served in a split baguette that has been slathered with aïoli along with a handful of roquette leaves - deliciously complex in its simplicity.
I was introduced to lamb merguez in Paris on a market trip as a trucker's snack where pommes frites were added. At 4am with a cold beer it was memorable. Make chips and do the same or long thin roast potatoes work very nicely too.
The warm spiciness and meat juices that cooking these sausages delivers makes them a joy to us. Being chipolata in size they don’t take too long to cook - briskly in a heavy frying pan is excellent or on a ridged cast iron grill. Outdoors on a BBQ but watch the flames as the juices contain some fat which can make for a dramatic production!
Rolled into a flatbread with feta, red onion, fresh parsley and mint salad and some Greek yoghurt seasoned with fresh mint and a little harissa. Grilled lightly and cut into short lengths and added to a slow-braised shoulder of lamb. Grill them and serve alongside a butterflied leg of lamb to feed more people! Grill lamb sausages and cut into short lengths and serve as a companion to oysters, a bite of hot sausage washed down with a briny oyster or vice versa.
Take equal quantities of lamb merguez and The Cumberland Sausage - remove casings then mix sausage meat together and use to make sausage rolls."
⭐⭐ great taste® 2021 Judges' Comments
"These sausages are absolutely delicious - so juicy and well-flavoured. We felt the seasoning was perfectly balanced, delivering a spicy kick and well balanced seasoning. Truly delicious and authentically flavoured sausages that we absolutely adored."
