let's talk about merguez sausage

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i'm 85% sure that i'm going to buy a pound of lamb merguez from a vendor at the greenmarket to use this weekend. but, i don't have any clever recipe ideas. serving with couscous sounds dull. what should i do?

― lauren (laurenp), Wednesday, 10 January 2007 16:30 (eighteen years ago)

serve it in a baguette with sautéed onions and dijon mustard

LE YUM.

― s1ocki (slutsky), Wednesday, 10 January 2007 16:58 (eighteen years ago)

(i know that's mad basic)

― s1ocki (slutsky), Wednesday, 10 January 2007 16:58 (eighteen years ago)

basic, but delicious. hmm... i think i'm going to saute some with orange and yellow peppers and garnish with feta, and use the rest in a soup (chickpea).

― lauren (laurenp), Wednesday, 10 January 2007 17:16 (eighteen years ago)

couscous isn't dull! lots of slow roast veg - plenty of olive oil and salt = lovliness. Esp. with a nice charred merguez on top.

― Porkpie (porkpie), Wednesday, 10 January 2007 17:21 (eighteen years ago)

word to your plans lauren.

― s1ocki (slutsky), Wednesday, 10 January 2007 17:23 (eighteen years ago)

i didn't mean to insult couscous. i love it. in fact, i love it so much that i make it frequently and really need a change!

― lauren (laurenp), Wednesday, 10 January 2007 17:36 (eighteen years ago)

i never make couscous! i should start! i love it too!

i should really start making it!

― s1ocki (slutsky), Wednesday, 10 January 2007 17:47 (eighteen years ago)

Oh man, couscous is so quick and terrific!

― Jaq (Jaq), Wednesday, 10 January 2007 17:54 (eighteen years ago)

yeah!

need a recipe for a good gravy... though i imagine that'll be easy to find

― s1ocki (slutsky), Wednesday, 10 January 2007 17:59 (eighteen years ago)

Salad with croutons, black olives, bitter-ish leaves like chicory and a punchy mustard dressing.

Though a butty, as already pointed out, would be equally good, obv.

― Matt (Matt), Wednesday, 10 January 2007 23:01 (eighteen years ago)

I can't remember ever having eaten Merguez with anything but mashed potatoes, so doing anything else with them now seems almost improper to me. Soaking up the red juices with your mash is really very satisfying.

― Mädchen (Madchen), Thursday, 11 January 2007 12:06 (eighteen years ago)

And I know it's the wrong time of year (in the northern hemisphere) but they barbecue brilliantly.

― Mädchen (Madchen), Thursday, 11 January 2007 12:07 (eighteen years ago)

nu, so how'd it turn out?

― s1ocki (slutsky), Thursday, 11 January 2007 14:17 (eighteen years ago)

last night was leftover stuffed eggplant, and there's some other fresh stuff to take polish off first. the merguez are frozen so they've gone into the freezer to await their turn.

― lauren (laurenp), Thursday, 11 January 2007 16:32 (eighteen years ago)

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