Link Lab Merguez Sausage

40 links (about 10 lbs total)
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Out of Stock
Incl Overnight S&H
Product Information


Merguez is a spicy lamb sausage that originated in Africa (Morocco, Algeria, Libya, Tunisia and North Africa) and then spread to the Mediterranean and Western Europe.

It is important to note that while this is a lamb merguez sausage containing no pork meat in the grind, it is packed in natural hog casings. This means the links are larger (1/4lb) than traditional merguez, and, of course, that they aren’t pork free.

Link Lab Sausages are made using premium ingredients & traditional, artisan techniques like hand mixing & hand linking. All sausages are packed in natural hog or sheep casings for the characteristic “snap” texture that sausage fans love.

Link Lab produces their sausages in small, 20-pound batches, a level of attention to detail unheard of in the sausage industry. This, coupled with chef’s expertise, a special grind, and hand mixing allows them to develop a far better texture than most sausage on the market.

Ingredients: Lamb, roasted red pepper, wine (contains sulfites), salt, garlic, sugar, new Mexican chili powder, paprika, oregano, black pepper, cumin, natural pork casings.


Store Link Lab Sausages in your freezer until you’re ready to use them, then thaw as many packs as you need.

Thawing Tips


Link Lab lamb merguez sausage can be grilled or fried whole or sliced, or the casing can be cut, and the sausage removed for crumbling into a wide assortment of dishes.

Merguez sausage is particularly suited to pairing with northern African flavors, but can also be experimented with in almost any application calling for sausage. For example, merguez makes a great sausage bolognese (Merguez Bolognese Recipe).

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