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Merguez
- Difficulty
Medium
By Keith Floyd
Published 1986
Method
These are the most brilliant sausages in the world. Small, hot and spicy, they are truly excellent for an inspired party. Of course, if you live in the South of France or London you just wander into the butcher’s or Harrods or some such and buy them. But you can make them yourself.
The first step is to ensure that your food processor has a sausage-stuffing attachment. Pop out and buy so
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