For my first home cooking project I decided to tackle making Merguez, those wonderfully spicy Moroccan lamb sausages best appreciated with a plate of frites (French fries) and a big green salad. Ask anyone from Marseilles about Merguez and their eyes will glisten while they conjure images of picnics past. I myself had pictured casually sipping a glass of Claudia Springs Viognier while gleefully grinding the meat, seasoning it, and then filling the sausage casings as the charcoal briquettes turned from cool black to white hot. It should have been a simple enough task for a big Chef with thirty years’ experience cooking in the finest kitchens across America. Unfortunately, that Zen foodie moment wasn’t in the cards, but thankfully I am naturally stubborn and did eventually manage to make a few strands of Merguez….
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