The lamb is vigourously pounded, to tenderise and seperate the meat's fibres. The smooshed meat is seasoned with garlic and mixed with oil, murri naqî, pepper, coriander seed, lavender, and cinnamon, and are packed into casings

The sausages are fried off in hot oil, and while still hot are dressed with a vinegar, mint, and coriander liquid. When slighly cooled and sliced, Merguez are often used in couscous dishes.

research sources include The Andalusian Cookbook, recipecenter.com, The Merguez, and Epicurious