Merguez Spice

Merguez Spice Blend is the North African seasoning traditionally used for merguez sausage. It is deep red from the paprika, earthy and smoky with a subtle sweetness and a touch of heat, and the fennel gives it an aniseed note that sets merguez apart from other sausage spices.

The blend combines paprika, cumin, fennel, coriander, cinnamon, cayenne pepper and black pepper, a balance that is earthy, smoky and subtly spicy, with an aroma associated with the spice markets of Morocco and Tunisia.

How to use it

It suits lamb, beef and plant-based proteins, and works in stews and on roasted vegetables as well as in sausage. Use around two tablespoons per kilo of minced meat. The technique tip: for merguez, use lamb with a good proportion of fat and mix the spice with a splash of cold water and crushed garlic into a paste before working it through. The paste spreads evenly, and keeping the meat cold stops the fat smearing, which is what gives the finished sausage its open, juicy texture.

The shaker jar

The jar option is packed in a clear 8 oz shaker jar made from lightweight, food-safe PET, so the colour and texture of the blend are visible at a glance. The flip-top cap opens to a three-hole sifter for an even sprinkle straight over the pan, the grill or the plate, and closes again with a simple press. A pressure-sensitive liner seals the jar until first use, and the fitted cap keeps the blend fresh between uses. When a recipe calls for a measured spoonful, simply unscrew the cap; the wide mouth takes a teaspoon with ease. Once empty, the jar is easy to refill with your next Ameen blend and makes a practical home for dried herbs, chilli flakes, sesame seeds or homemade rubs. Hand wash only.

Details

Also known as

North African Sausage Spice, Merguez Seasoning, ميرغيز (Merguez)