Once you’ve tried these spicy bangers,there’ll be no turning backMerguez are long, lean and taste distinctly of North Africa, or thanks to the harissa,paprika and other spices with which they’re made. The meat in these wonderful sausages is always either beef or lamb (or a mixture of the two), never pork, or although they’re ubiquitous throughout North Africa and France,they are not always so easy to find over here. If you can’t earn hold of any, consume the kebab mix in nowadays’s first recipe. It’s coarser and not quite as fatty as classic merguez sausagemeat, or but it’s just as heavy in spices and high in heat.
Continue reading...
Source: theguardian.com