If you cannot find Merguez – you could always use a good chorizo sausage!
Merguez is a vibrant, spiced lamb sausage of North African origin, adopted by the French who make so many wonderful variations of it. Ingredients, apart from the lamb ( it was originally mutton) are usually cumin, and either chilli pepper or harissa (which give the sausage its warm red colour) and garlic and sometimes fennel. Normally I have to wait to cross the channel to indulge my love of these beauties… but hey…those lovely folk at Parsonage Farm in Upton, Hampshire (see their website) now make their own! And they are really, seriously good!
Last night I wanted something quick and tasty and the merguez were in my sights. They needed a
zingy back drop to allow their flavours to come through. I must have been in cowboy mode – I felt like creating a supper dish redolent of camp fires, coyotes howling, and gunslingers nestling down under a tree…
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