Lamb Merguez Sausages with Sautéed Peppers and Tomatoes


Spring is here! I’m not a big fan of roast lamb but I like a good sausage now and then or a good lamb chop. I always thought merguez sausages were Spanish but apparently they are from Arab North Africa! It’s a red sausage varying in spice from the Bedouins. They are typically slender and long and not fat like the Italian sausages you see in the meat aisle. Our local grocery store began selling a locally made version (Fabrique Delices) and I was anxious to try them. They are “pork free” which wasn’t a selling point to me but might be to you! We enjoyed a mild version of them with a side of cauliflower au gratin and spinach pasta with shaved parmesan. To make: prepare the sausages, sauté tomatoes, shallots, red peppers and leeks with olive oil. Put in a roasting pan and place sausages on top. Roast at 350 degrees until sausages are cooked, about 30 minutes. Even the kids enjoyed them!

-C.

*Photo credit: The Butcher’s Apprentice