Merguez Lamb Sausage
Father Raymond first starting using this classic merguez recipe twenty years ago. Pure, finely ground lamb mince seasoned with a mouth-watering mixture of semi-spicy herbs – a favourite for all ages, at any BBQ.
350 g (4 sausages)
TIP FOR THE BBQ:
First fry the merguez and then bake it on the side of the BBQ.
Tip: serve as main course or as appetiser with a tasty dip.
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