deer merguez

This merguez is made from 70% roe and 30% wild boar. Seasoned with ras-el-hanout and harissa. Ree is extremely suitable for this type of sausage because 'the deer' is a very selective eater and therefore gives spicy and aromatic meat. Delicious on the BBQ or simply in the pan, on a sandwich, with a drink or a tagine.

Preparation method:

These merguez sausages are already cooked and therefore only need to be fried on the BBQ or in the pan. Bake the sausages for 10-15 minutes, turning frequently until both sides are nicely browned.

Packed per: 3 pieces of 75 grams each.