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Appears in
Food of the Sun: A Fresh Look at Mediterranean Cooking

By Alastair Little and Richard Whittington

Published 1995

  • About

Merguez are the thin Mediterranean sausages that smell and taste of hotter lands. They are the air that blows from the south, hot with chilli and pungent with North African spices. Made mostly from lamb and reddened with paprika, they are the sausages of Marseilles and Belleville (the Arab quarter of Paris), where they are eaten in the bars and cheap cafes that cater for expatriates. They are part of un film noir, of slouched hats and Belmondo as the gangster, the image slightly grainy, per