A Moroccan classic Paula Wolfert. Track down her 'Moroccan Cuisine' if you like this sort of thing.

Sort of North African, though probably not wildly authentic.

Merguez are originally North African, but very popular in France. They need fierce grilling - ideally over charcoal. Spicy and moreish as well as being Moorish! Absolutely ideal for the barbecue. And you could easily make feisty mini burgers from this mix if you don't want to stuff sausages.

The recipe has its origins in one printed in "Casa Moro", Sam & Sam Clark's 'home cooking' book - but I have considerably adjusted the balance of the spicing (and deliberately left out the dried Rose petals!).

Gil's winning way with excess lamb. Not a sausage - but with merguez style spices.