Lamb Merguez Sausages, Organic, Peelham Farm (300g) | Abel & Cole

Lamb Merguez Sausages, Organic, Peelham Farm (300g)

£5.75
(£1.92 per 100g)
Organic Gluten Free

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1
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A kicky lamb sausage, Merguez is not for the faint-hearted. It's a powerhouse of spice, based on an Algerian recipe, rich in paprika, cayenne pepper and coriander. It'll go great with houmous, and it's lovely with cous cous, yoghurt, mint, and cucumber. North Africa through and through. A little tip: use the oil left over from frying these sausages to fry other things, such as eggs, to give them that extra flavour.

Not suitable for home freezing. We work with smaller scale producers who can only make these brilliant sausages once a week, and to keep them as lovely as they are, they need to be frozen before they get to us. This way, we can share these sorts of brilliant things with all of you, but it means they must not be refrozen at home.

Please note: These sausages are sold based on weight not quantity, so the number of sausages recieved may vary from that shown in the photograph.
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Producer

Having been in partnership since 1990, Chris, Denise and Amanda at Peelham Farm really know a thing or two about farming and the great outdoors. Chris has farmed since his early teens and has a real appreciation of the land, while Denise is no stranger to agricultural economics. Chris keeps his hand in the farming end of things, ensuring the care and well being of the home breed, slow grown animals is tip top whilst Denise looks after the butchery and food.

Ingredients & allergens

Lamb (94.9%)*, Paprika*, Salt, Cayenne Pepper*, Ground Cumin*, Ground Coriander*, Ground Ginger*, Dried Mint*, Garlic*. Natural lamb casings.

*= produced to organic standards

Nutrition

Nutritional Information per 100g/ml
Energy (kJ): 872.0
Energy (kcal): 210.0
Protein (g): 17.2
Carbohydrate (g): 0.3
of which sugars (g): 0
Fat (g): 15.4
of which saturates (g): 8.3
Salt (g): 2.0

Storage & prep

Refrigerate up to 5 degC. Use within 3 days of opening. Not suitable for home freezing.

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