I have tried these spicy lamb sausages a few times, but every time I go to a butcher it seems like they use a different amount of spices and that just tasted horrible.
The best tasting merguez I have had so far was algerian, but the butcher that used to mix it left. Now I am looking to make some of my own not too sure about the ingredients though.
Does anyone have any ideas?
thanks
The best tasting merguez I have had so far was algerian, but the butcher that used to mix it left. Now I am looking to make some of my own not too sure about the ingredients though.
Does anyone have any ideas?
thanks