Our Merguez Sausages (mirkās مِركس)

Paying homage to the tradition behind the al-mirkās first recorded in an anonymous cookbook from the 13th century: Mirkās is as nutritious as meatballs and since the pounding ripens it, makes it quick to digest, and it is good nutrition.

​Some detective work and a load of development work has gone into our rare breed*, eco-feed Merguez sausages. Before the introduction of chilli pepper from the Americas in 1494 CE, Merguez was flavoured with a garum or murri, a mixture of bold spices, fruits and honey. Each producer had their own special recipe which was a closely guarded secret, all representing a major advance from the previous fish-based condiments of Roman times, now having a much longer shelf life with the use of natural preservatives such as honey, lemon and salt.

*As classified by the Rare Breeds Survival Trust www.rbst.org.uk.