Sunday, January 11, 2009
This past Saturday, I once again nixed plans to eat out as I knew I wouldn't be able to force myself outside in the evening due to the bitter cold weather and because I was able to score a pack of merguez sausage from one of the meat vendors at the farmers' market. Merguez sausage is made with ground lamb meat and is common in Moroccan cooking. This sausage was a little spicier than the merguez sausages I have had in the past but still absolutely delicious. I simply cut the sausage into long pieces (the sausage comes packed as one long spiral) and pan seared the sausage pieces in a frying pan over medium-high heat. Be careful, though, as they tend to spatter! I served the sausage with some Israeli couscous and Greek lemon potatoes. I was a fan of the Israeli couscous but my husband was not thrilled with the consistency. The potatoes were made using one of my go to recipes about which I will post on another date. Next time, I may try to make a tagine using the merguez.