Merguez are highly seasoned fresh sausages of North African origin, traditionally made from beef or lamb, though pork and mixed-meat versions exist in European markets. They are flavored with harissa, cumin, coriander, garlic, fennel, and other spices that give them a characteristic red color and fiery heat. Because they are a raw, ground-meat product, they must be cooked thoroughly before eating, and commercial production follows strict hygiene and temperature controls to manage pathogens such as Salmonella and E. coli that can be present in minced meat. Stuffed into sheep casings, they are grilled, pan-fried, or used in couscous and tagines.