Lamb Merguez Sausage Stuffing, 1kg

Lamb Merguez Sausage Stuffing is a 1kg lamb merguez sausage stuffing — the bold, spiced North African sausage in a versatile stuffing format. Merguez is traditionally made from lamb or beef and seasoned with harissa, cumin, coriander, cinnamon and smoked paprika. As a result, it has a distinctive deep red colour and a warming, aromatic spice profile. Furthermore, in stuffing format it is extremely versatile — use it to stuff a leg of lamb, a butternut squash, peppers or pastry parcels.

About Our Artisan Sausages

The sausages and burgers here are made by skilled butchers. They use high-welfare British and European meat throughout. In particular, every product uses whole cuts of meat rather than processed trimmings. As a result, the texture, flavour and colour are completely different from anything mass-produced. Furthermore, the seasonings are blended in-house using traditional recipes. There are no artificial colours, flavour enhancers or unnecessary fillers. However, every product has a high meat content and a proper depth of flavour. This is what makes the difference between a good sausage and an outstanding one. Additionally, quality meat means the sausages hold their shape during cooking. Furthermore, they release fat rather than water into the pan.

Good sausages reward patience in cooking. In contrast to high-heat cooking, a medium heat produces a far superior result. The fat renders slowly and the skin colours evenly. As a result, the filling stays juicy and the seasoning has time to develop fully. Furthermore, never prick sausages before cooking — the natural casing holds the juices in during cooking. Moreover, resting for 3 to 5 minutes after cooking allows the juices to redistribute.

How to Cook & Serve

To get the very best from Lamb Merguez Sausage Stuffing:

• Use as a stuffing for a boned leg of lamb — season, roll and tie before roasting at 180°C.
• Roll into balls, brush with olive oil and roast at 200°C for 20 minutes for a bold canapé or side.
• Furthermore, press into a roasting tin, top with sliced tomatoes and herbs and bake for a quick tray bake supper.
• Alternatively, crumble into couscous or a grain salad with roasted vegetables for a North African-inspired dish.

Perfect Pairings

Lamb Merguez Sausage Stuffing pairs beautifully with:

• Roasted lamb — the merguez stuffing amplifies the lamb flavour beautifully
• Couscous with roasted vegetables, dried fruit and toasted almonds
• A robust southern French or North African-inspired red — Grenache, Syrah or Mourvèdre
• Harissa yogurt or a sharp pomegranate molasses dressing alongside

Storage: Keep refrigerated and use by the date shown. Sausages also freeze very well — freeze on the day of delivery for best results. Furthermore, they can go straight from frozen into a cold pan over a medium heat. However, allow a few extra minutes cooking time when cooking from frozen. Delivered chilled and ready to cook.

However you use it, this stuffing brings genuine artisan quality to the table. Moreover, once you have tried properly made artisan sausages and burgers, it is very hard to go back to anything mass-produced.