One of the beautiful things about sausages is that, as long as they contain enough fat to crisp up in all the right places, you can fill them with almost anything. In the United States, pork predominates, though turkey, chicken, tofu and vegan versions are gaining ground, available in some form at supermarkets across the country. Less common are sausages made from lamb and beef, particularly merguez, and these are worth seeking out, at least for a once-in-a-while treat.

Source: The North Africa Journal May 21, 2021 16:18 UTC