Last year, my neighbor, Marie Paule LeClerc, introduced me to her spicy home made lamb sausages called Merguez. We fell instantly in love with these North African lamb (and / or beef) sausages. They are are loaded with spicy and earthy flavors, making them one of the tastiest sausages around.
We made them for dinner tonight accompanied by a citrus flavored couscous, and a fennel olive arugula salad on the side.
The price of all that wonderful flavor is that it takes a significant amount of time to get all the spices measured, roasted, ground, and mixed in with the meat. Once the seasonings have blended with the meat, the cooking time is insignificant. Knowing this, we decided to quadruple the ingredients. ( Told ya we really liked this stuff.) Whatever sausage mix was left over from this evening's meal was formed into uncooked kabobs, patties, and sausage links, which were then shrink wrapped and frozen for future use.
If you'd like to try making your own Merguez, I recommend you get all of the ingredients assembled in advance. Also, unless you really love hot foods, you may also want to taste the Harissa before you add the full amount called for. It can be too strong for those who do not like hot pepper tastes. Bon Appetit!
Here's the link to the recipe I followed:
http://moroccanfood.about.com/od/beeflambandgoatrecipes/r/Merguez-Sausage-Recipe.htm
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