Ben and Grace, who provide our excellent pasture raised lamb, were looking for an outlet for animals that had grown past the ideal age for the amazing quality and flavor of the lamb cuts that we have all come to love so much.
Traditionally, Lamb Sausage has been a wonderful way to utilize these meats. Together they did some research and came up with these tasty sausage recipes. Now we all get the benefits!
This Merguez is a north African recipe that is made from all lamb, very richly flavored and spiced. If you love the flavor of North African food with the peppers, paprika, cinnamon aromatic spices, then this is definitely worth a try.
We have a limited amount of these to start with, but if you like them... there will be more.
These are deliciously peppery and spicy. Just right for adults, but too spicy for our kids (4 and 6). However, since you get a lot of grease when you cook them, we will save the grease in the pan and then cook up home fries (using parboiled potatoes) to add a bit of flavor or sautee corn cut off the cob in the grease. I look forward to trying the idea the other review mentioned of cooking it with greens.
We love this in red lentil stew with greens and/or root vegetables, sometimes mixing in 2-4 tablespoons of nut butter. Takes a simple dish to a whole new level. A little heat, but not too much for those who don't like their food that spicy.
Delicious! Peppery! The flavor of lamb comes through nicely. These are the size and shape of breakfast sausages but of course a different flavor profile.
