4 Serves
71 Mins
14 g
1 g
15 g
Prepare the Merguez sausages by pricking them lightly with a fork to prevent bursting during cooking.
Ingredients, vitamins, and health benefits
Merguez
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New ZealandVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
1 µg / 400 µgCalcium
9 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
15 mg / 420 mgPhosphorus
114 mg / 1,250 mgPotassium
220 mg / 4,700 mgSodium
439 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
4 µg / 55 µgFiber
0 g / 28 gSugar
0 g / 50 gSaturated Fat
5 g / 20 gCholesterol
47 mg / 300 mgCaffeine
0 mgNet Carbs
1 gAlcohol
0 g
Heat a small amount of olive oil in a heavy-bottomed frying pan over medium-low heat.
Add the Merguez sausages to the pan and cook slowly, turning occasionally, until they are browned on all sides and cooked through, allowing the fat to render properly.
Season the sausages lightly with salt and pepper to taste before serving immediately while hot.
Merguez Sausage
Olive Oil
Salt
Black Pepper
Vitamin A
8 µg / 900 µgVitamin D
0 µg / 20 µgVitamin E
1 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
1 µg / 400 µgCalcium
9 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
15 mg / 420 mgPhosphorus
114 mg / 1,250 mgPotassium
220 mg / 4,700 mgSodium
Fiber
0 g / 28 gSugar
0 g / 50 gSaturated Fat
5 g / 20 gCholesterol
47 mg / 300 mgCaffeine
0 mgNet Carbs
26
g6
g39
g
Moroccan
TunisianZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
4 µg / 55 µgAlcohol
0 g