Question: What kind of meat is used to make Merguez?
About the article "Sausage", section "North Africa".

Candidate passages:
Merguez is a red, spicy mutton- or beef-based fresh sausage in North African cuisine.
It is also popular in the Middle East, and Europe, having become particularly popular in France by the closing decades of the twentieth century.
Merguez is a fresh sausage made with lamb, beef, or a mixture stuffed into a lamb-intestine casing.
It is heavily spiced with cumin and chili pepper or Harissa, which gives it its characteristic piquancy and red color, as well as other spices such as sumac, fennel, and garlic.
Merguez is usually eaten grilled or with couscous.
Dried merguez is used to add flavor to tagines.
It is also eaten in sandwiches and with french fries. 
North Africa.
Merguez is a red, spicy sausage from Morocco, Algeria, Tunisia and Libya, North Africa.
It is also popular in France, Israel and the German state of Saarland, where it is often grilled on a Schwenker.
Merguez is made with lamb, beef, or a mixture of both.
It can be flavored with a wide range of spices, such as sumac for tartness, and paprika, Cayenne pepper, or harissa, a hot chili paste that gives it a red color.
It is stuffed into a lamb casing, rather than a pork casing.
It is traditionally made fresh and eaten grilled or with couscous.
Sun-dried merguez is used to add flavor to tagines.
It is also eaten in sandwiches.
The word "Bulgogi" literally means "fire meat" in Korean, and is derived from the Pyongan dialect.
It refers to marinated meat, cooked using traditional grilling techniques such as gridirons or perforated dome griddles that sit on braziers, unlike deep frying or boiling in water.
The term is also applied to variations such as "dak bulgogi" (made with chicken) or "dwaeji bulgogi" (made with pork), depending on what kind of meat and corresponding seasoning are used. 
Couscous, the national dish of Tunisia, can be prepared in many ways, and is considered to be the best couscous of North Africa.
It is cooked in a special kind of double boiler called a "kiska:s" in Arabic or "couscoussière" in French, resembling a Chinese steamer atop a Mongolian pot.
Meats, vegetables and spices are cooked in the lower pot.
Cooking steam rises through vents into the container above.
It is layered with whole herbs such as bay leaves and covered with a fine-grain couscous.
The couscous pasta is therefore cooked with aromatic steam.
During the cooking process, the couscous needs to be regularly stirred with a fork to prevent lumping, as risotto is cooked.
Preferred meats include lamb (kousksi bil ghalmi) or chicken (kousksi bil djaj) but regional substitutes red snapper, grouper (kousksi bil mannani), sea bass (kousksi bil warqua), hare (kousksi bil arnab) or quail (kousksi bil hjall).
Although there are many ways to prepare and compose the dish, a classic recipe would call for the following ingredients: salted butter, bell peppers, shallots, Spanish onions, garlic, potatoes, tomatoes, chickpeas, chili pepper, harissa, celery, cinnamon, black peppercorn, carrots, turnips and squash.
The idea is for the dish to contain many vegetables and a variety of Mediterranean ingredients.
The first layer consists of a mound of couscous, then a layer of vegetables follows, and finally the meat is positioned on top.
The presentation is finished with a drizzle of sauce and a sprinkle of fresh parsley, basil or mint (for lamb and mutton couscous).
Substituting orzo, rice, Israeli couscous or barley for fine-grain couscous is not acceptable.
In some regions, a medium-grain couscous is seldom used.
Typical Tunisian dishes are brik (a fried Malsouka dough stuffed with tuna and an egg), tajin (like a frittata or a quiche), shorba (soups), slata (salads), marqua (stews), rishta (pastas), samsa (a popular pastry), kifta (ground meat), kaak (pastries), gnawiya (gombos), merguez (lamb sausage) and shakshouka (ratatouille).
Unlike Moroccan tajines, a tajine in Tunisia usually refers to a kind of "quiche", without a crust, made with beaten eggs, grated cheese, meat and various vegetable fillings, and baked like a large cake.
A popular seafood speciality is the 'poisson complet' or the whole fish.
The entire fish, excluding internal organs, is prepared and fire-grilled, but it can also be fried, grilled or sautéed.
It is accompanied with potato chips and either mild or spicy tastira.
The peppers are grilled with a little tomato, a lot of onion and a little garlic, all of which is finely chopped and served with an egg poached or sunny side up.
Finely chopped fresh parsley is sprinkled on top; a drizzle of lemon juice and a pinch of sea salt complete the recipe. 
  Machaca a dish prepared most commonly from dried, spiced beef or pork, then rehydrated and pounded to make it tender.
The reconstituted meat would then be used to prepare any number of dishes.
Meat extract highly concentrated meat stock, usually made from beef.
It is used to add meat flavor in cooking, and to make broth for drinking.
Meat extracts have largely been supplanted by bouillon cubes and yeast extract.