I made this batch a few terms back at school for Garde Manger class. Algerian style merguez is used at school for non-Algerian dishes as well. The chef at the school bistro incorporated merguez into a clam dish with a "spicy Portuguese" broth. The school cafe occasionally serves merguez sandwiches.
As an Algerian myself, I love to cook, but not this. Could I get you to send this to me?
Posted by: Amine Boumaraf | March 26, 2009 at 07:17 PM
Nice north african sausages
Andy
www.recipebuddys.com
Posted by: andy | October 25, 2008 at 09:15 AM
This post has inspired me to look into sausage making...so many possibilities!
Posted by: Johnna Knows Good Food | June 12, 2008 at 02:10 PM
All dishes look very delicious! I am interested in the food culture of your country. And I support your site.
Posted by: edamame | May 15, 2008 at 05:35 AM
that was some good sausage.....
Posted by: Joshua | April 14, 2008 at 10:11 PM
What a beautiful blog site you have created with so many interesting and colourful recipes. Lovely. :o)
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Posted by: Matt Urdan | March 15, 2008 at 07:00 AM
Hi there my name is Jeena and I have started a food recipe forum that I thought you would like to join here Click here for food recipe forum
I would love to see you on there to chat about food and cooking you can talk about anything you like and start your very own topics. :-)
or see my main food recipe website Jeenas food recipe site
Hope to see you soon
Thanks
Jeena x
Posted by: jeena | March 01, 2008 at 01:38 PM
As an amateur sausage maker, that merguez is intriguing, unlike the (Moroccan Jewish) merguez I've seen and made. Is the meet mousselined or processed after grinding, or is it just double ground? Are you using all lamb? What spices are typical? Am I correct in thinking this is a poached sausage, rather like a hot dog? I understand you may not want to give away all of your sausage-y secrets, but I'm also interested in the general variety of merguez tradition.
Looks great!
Posted by: Michael Greenberg | February 06, 2008 at 07:56 AM