Merguez originated in North Africa, has been adapted by the French and is now one of the more popular varieties throughout France.
Hellers Merguez is made from a 50 / 50 blend of beef and pork flavoured with notes of chilli, paprika, rounded with cumin and garlic to produce a mildly spiced sausage. Filled into a long thin casing for the complete European experience with a Kiwi twist.
Great served up with a crusty dinner roll, cous cous salad tossed with roasted almonds, feta cheese, green olives and roasted red peppers. Dress with olive oil and a splash of fresh lemon juice.
Meat 88% (Beef, Pork), Water, Salt, Dextrose, Spices, Mineral Salts (450, 451), Preservative (223), Spice Flavouring, Edible Casing.
I am not a big fan of sausages especially the heavily over processed sausages that generally fill the aisles at the supermarkets. I grew up in the UK and the sausages were so much different than they are in New Zealand they were real meaty sausages where you could actually see the meat in them so I wasn't overly impressed by most of the sausages in New Zealand. This sausage however I really enjoyed.
The sausage doesn't have that over processed taste you can tell that the main ingredient is meat with some added spices but not a great deal of other fillers. The other thing is you don't get any of those yucky bits of grizzly stuff you get in some of the cheap processed sausages that puts me off eating them. These sausages are packed full of flavour and do not carry all the grease or fat.
They are really easy to cook either in the frying pan or in the oven and they don't split when they cook which I really like as I find a lot of sausages split if you try to cook them in the oven. Because they are long thin sausages they cook really quickly too and brown beautifully on the outside. They have became the sausage of choice in our house as the kids like them too. The kids like to have theirs instead of frankfurters in hotdogs.
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