Merguez is a spicy, deep-red sausage made from lamb, beef, or a blend of the two, seasoned heavily with paprika, cumin, chili, garlic, and often harissa. It originated in the Maghreb, in the cuisines of Morocco, Algeria, and Tunisia. The name is the French transliteration of an Arabic/Berber word (variously written mirqaz, mirkas) generally glossed as "spicy"; its deeper roots are disputed, with one theory tracing it to a pre-Roman Iberian word for intestine, related to Spanish morcon and morcilla.
Merguez is grilled, pan-fried, or baked, and served as a main course, in sandwiches, or added to couscous, rice dishes, and stews; it is also a common North African street food. Recipes vary by country and household: some blends run hotter, some add fenugreek or offal.
It has since spread into French and other international kitchens, appearing in merguez sandwiches, pizza toppings, and stews.