Merguez is what type of Maghrebi food?

Merguez is a spicy fresh sausage from Maghrebi cuisine.

It is traditionally made with uncooked lamb, beef, or a mixture of the two, packed into a narrow lamb-intestine casing. Its vivid red color and heat commonly come from chili pepper or harissa, while cumin, garlic, fennel, and sumac may add further flavor.

Merguez is associated with Algeria, Morocco, Tunisia, and Libya. The name is recorded in Arabic forms such as mirkās or merkās as early as the 12th century. It became especially prominent in France during the 1960s and 1970s as Algerian immigrants and pieds-noirs introduced it through shops and restaurants.

A common mix-up is treating merguez as a cured sausage: the traditional product is fresh and uncooked, so it is generally grilled before eating. It may be served in sandwiches, with fries, or alongside couscous, although it was not traditionally part of Maghrebi couscous.