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February 27, 2005
Merguez
We tried the Fatted Calf Merguez sausages. These are Moroccan style lamb sausages, that have a fine texture on the inside, and fairly thin casings. We threw one on the Wolf grill, and cooked until opaque through. The texture is amazing, and the flavor has hints of cinnamon and fennel.
I had only been exposed to Merguez once before at La Note in Berkeley, with a Pasta dish made with Pesto and the Merguez sausage. While passable (and really, who besides me would order pasta at a french restaurant?), it didn't showcase the complex flavor of the sausages.
The Fatted Calf guy suggested we fry these up and slowly scramble eggs in the same pan. I bet that would be great.
Jenny points out that these would be very tasty with some sort of couscous, which is probably how we will finish the rest of the half-pound.
The Fatted Calf guys are amazing - we also purchased some Crepinettes, which we'll eat later this week.
Posted by tdotjay at February 27, 2005 4:29 PM
