Merguez originated in North Africa, has been adapted by the French and is now one of the more popular varieties throughout France.

Hellers Merguez is made from a 50 / 50 blend of beef and pork flavoured with notes of chilli, paprika, rounded with cumin and garlic to produce a mildly spiced sausage. Filled into a long thin casing for the complete European experience with a Kiwi twist.

Cooking instructions

Hellers Merguez is best cooked by frying, grilling or barbecuing on a medium heat turning often until the outside is golden brown. Juices should run clear.

Serving suggestion

Great served up with a crusty dinner roll, cous cous salad tossed with roasted almonds, feta cheese, green olives and roasted red peppers. Dress with olive oil and a splash of fresh lemon juice.

For more information on where we source our meat for this product click here.