A beautiful aromatic seasoning that will provide you with a traditional and colourful Merguez sausage. A favourite amongst our customers this will be sure to please your family and friends.
I made up these using only Roe venison mince.
1 kg venison mince
50 ml water
Mix well by hand until it all begins to bind then stuff into hog casings.
So long as you don’t cremate them on the bbq they don’t tend to dry out although adding some fatty lamb mince would probably make them a bit more forgiving with cooking.