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Inspired by the bold, warming spices of North African merguez, this sausage combines Whatcom County lamb with a lively blend of herbs and seasonings. Paprika, cumin, cayenne, cinnamon, and black pepper bring earthy depth and a little heat, while coriander, fennel, and cilantro add aromatic complexity. Tomato and garlic round out the flavor for a savory, deeply spiced sausage with a subtle smokiness and a gentle kick.
Made in small batches of just 25 pounds, this sausage is locally crafted with care, letting the quality of the meat and the balance of the seasoning shine through.
No preservatives, artificial nitrates or nitrites, or fillers. Just 100% grass-fed lamb, spices, and a casing made from 100% lamb.
Keep frozen until you're ready to cook. Thaw in the refrigerator before use.
Merguez is versatile and easy to prepare, whether you're cooking outdoors or putting together a quick dinner.
On the grill: Cook over medium heat, turning occasionally, until browned and cooked through.
In a skillet: Pan-fry over medium heat, turning regularly for an even sear and golden-brown finish.
In the oven: Roast at 375°F, turning halfway through, until fully cooked.
Cook to an internal temperature of 160°F.
This recipe is a personal favorite!
North African-inspired: Couscous, roasted vegetables, and a spoonful of harissa.
Mediterranean spread: Warm pita, hummus, and a light cucumber-yogurt sauce.
Hearty and comforting: Sliced sausage simmered in tomato sauce with chickpeas or lentils.
A seriously good sandwich: Crusty bread, caramelized onions, and spicy mustard.
Inspired by the bold, warming spices of North African merguez, this sausage combines Whatcom County lamb with a lively blend of herbs and seasonings. Paprika, cumin, cayenne, cinnamon, and black pepper bring earthy depth and a little heat, while coriander, fennel, and cilantro add aromatic complexity. Tomato and garlic round out the flavor for a savory, deeply spiced sausage with a subtle smokiness and a gentle kick.
Made in small batches of just 25 pounds, this sausage is locally crafted with care, letting the quality of the meat and the balance of the seasoning shine through.
No preservatives, artificial nitrates or nitrites, or fillers. Just 100% grass-fed lamb, spices, and a casing made from 100% lamb.
Keep frozen until you're ready to cook. Thaw in the refrigerator before use.
Merguez is versatile and easy to prepare, whether you're cooking outdoors or putting together a quick dinner.
On the grill: Cook over medium heat, turning occasionally, until browned and cooked through.
In a skillet: Pan-fry over medium heat, turning regularly for an even sear and golden-brown finish.
In the oven: Roast at 375°F, turning halfway through, until fully cooked.
Cook to an internal temperature of 160°F.
This recipe is a personal favorite!
North African-inspired: Couscous, roasted vegetables, and a spoonful of harissa.
Mediterranean spread: Warm pita, hummus, and a light cucumber-yogurt sauce.
Hearty and comforting: Sliced sausage simmered in tomato sauce with chickpeas or lentils.
A seriously good sandwich: Crusty bread, caramelized onions, and spicy mustard.