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Nederlands (België)Strasbourg’s signature merguez.
Our family signature, made in our Neudorf workshop. A merguez with character, and seven ways to keep exploring.
The classic. Where it all began.
This is the recipe that made our name in 1964: beef selected for the purpose, natural sheep casing and a mildly spicy balance of spices.
Made in our Strasbourg workshop, with no added fat or preservatives, it simply expresses the flavour of Maison Azoulay.
A merguez for every mood.
The classic led the way. Other recipes explore spices, freshness and indulgent combinations.
The hot one
A little hotter, with a hint of cumin and a generous spice blend.
50/50
Beef and lamb together for a broader palette of flavours.
With Comté
The classic recipe mellowed with Comté AOP aged for at least four months.
With mint
Spearmint adds a touch of freshness.
With black olives
The classic base enriched with the smooth flavour of black olives.
With Provençal herbs
A natural pairing of our merguez and Provençal herbs.
Lady in Red
A creation with rose flavouring, for a floral note as surprising as it is delicate.
Let’s talk.
Some varieties are available in summer. In winter, they can be made to order from 3 kg: allow 72 hours for 50/50 and Comté, and 48 hours for mint, black olive and Provençal herb varieties.
Please confirm availability and packaging directly with our shop.Simple pleasures.
Choose your recipe and preferred packaging.
Prices guaranteed only in our direct-sales shop in Neudorf. Each pack is priced according to its actual weight.
A story of choices and craftsmanship.
Our sausages are made from meats selected for our recipes, with no by-products. Merguez take shape in our Strasbourg workshop, carrying on the family’s craft.
A sausage designed for your menu.
Looking for a signature suited to your cooking? Merguez, chipolata, sojok, makanek… Together, we can develop a bespoke sausage recipe: aromas, intensity, ingredients and format.
Tell us about your project and expected quantities. We’ll discuss a proposal tailored to your needs.
Let’s discuss your recipe ↗