Merguez Two Ways: First Way

There are many things in this world that I know very little about.  Merguez sausage is one of those things.  I've heard the word many times but have managed to avoid a Merguez encounter for these many years.  So when at the Made In France warehouse sale in February, I picked up a package to see what they were all about.

Bright red and spicy, Merguez sausage is traditionally from Northern Africa, though is popular in France where it is eaten (among other places) barbecued at street fairs (Note to self: Visit Southern France and eat Merguez sausages barbecued at street fairs).  The Merguez I bought were made with lamb only, no beef, and chili paste, I assume harissa, and NO nitrates/nitrates of any sort (blessed be the nitrate/nitrite free sausage).

I wanted a simple way to serve the Merquez so I took them out of their skins, browned lightly and then scrambled them with some eggs.  Um, yum.  Not too spicy and really lamby, but not in a gamey way, this was an eggsellent (heh) way to really taste the sausage without getting the full effect of the chilis (I'm a wuss).  Not sure that this picture could possibly do it justice.

Next post: It's a doosey, Merguez the second way...

Comments

[Dr. Biggles]

Sing Hey for the Merquez! You bet. Those little suckers love the grill, smoky lovely grill action. Fatted Calf got them, lamb only. We did the Cotechino last night for dinner, turned out far better than expected. I was not all that interested in trying out a sausage with cloves and you had to boil. Blech. But dangit, one of the best meals we've had in a long time, very surprised.

Biggles