Comments on: Merguez Sausage

by: miles

Thu, 20 Nov 2008 17:59:51 +0000

Hank,
That sounds great-it really does. How many did you make? You can’t beat harissa can you-it’s one of the world’s great flavourings.

Miles

by: Hank

Thu, 20 Nov 2008 16:35:58 +0000

Nice one. I made merguez sausages last year with an antelope I shot in Wyoming. Key to great ones is to add just a little fire-roasted sweet red pepper to the mix — along with harissa…

by: miles

Sun, 16 Nov 2008 21:49:42 +0000

Cid,
Spooky that, just put it on the menu at one of the hotels, I leave the vegetables quite chunky and let the shapes dictate the presentation. It can be quite effective.

Miles

by: Cid

Sun, 16 Nov 2008 19:50:55 +0000

Miles,

I’ve been making piccalilli today to use up a cauliflower I just happened to have. I’ll let you know what I think of it in due course, in the meantime the house has taken on a certain vinegarish aroma

Cid

by: miles

Sat, 15 Nov 2008 08:00:37 +0000

Dave,
My apologies! In my defence I have rosemary salmoriglio on a lamb dish on another menu if that counts?
Anyway, you can go straight to hell with that pitta because I want one!! I might have to relocate at this rate!
Thanks for the compliment Dave, it’s very kind and you don’t strike me as a man who gives them away too cheaply.
It means a lot. Happy cooking.

Miles

by: Dave

Sat, 15 Nov 2008 05:39:25 +0000

You do realize I hope that you are going straight to hell for not having rosemary in a lamb dish?

Looks tremendous - You serve a loaf of freshly baked bread to sop all that lovely jus right? Or is that illegal?

Merguez, roasted red peppers, torn romaine, wickedly spiced hummus on a pita is my regular lunch from a halal street cart down the street.

Miles, again a brilliant post. An American reference, but you have been knocking it out of the park for weeks now.

by: miles

Fri, 14 Nov 2008 20:30:52 +0000

Cid,
With you on the bare cupboard, I’ve just got back from a business trip and had to settle for baked sweet potatoes with poached eggs and a protein drink. That said I haven’t done bad this week.

Miles

by: miles

Fri, 14 Nov 2008 20:29:20 +0000

Rod,
Use a lamb based sausage or a toulouse sausage instead-anything with a bit of a kick will do.

Miles

by: Cid

Fri, 14 Nov 2008 17:41:51 +0000

Miles,

Sounds good and packed with flavour. Can’t say I’ve seen them around but I’ll keep a watch. Thing is shouldn’t we all be making our own? Years ago I nearly bought a sausage making machine after trying some homemade but alas this is one gadget I don’t have…. yet!

One of these in a nice roll with lots of fried onions sounds fine to me… pity then that the cupboard is bare. Haven’t a clue what to cook for dinner tonight, might have to be egg surprise.

Cid

by: Rod

Fri, 14 Nov 2008 09:06:04 +0000

Miles
that looks excellent and a really practical recipe. ‘Normal’ sausages could be used instead if these are unavailable presumably ?
Cheers
Rod