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baa, Vol. 3 No. 17 June 9, 2007

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  • Eugene Wyatt
    HOT LAMB SAUSAGES MERGUEZ is a spicy lamb sausage from Morocco with crushed red pepper, cayenne, black pepper, minced garlic and cinnamon. Good with
    Message 1 of 1 , Jun 6, 2007
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      HOT LAMB SAUSAGES

      MERGUEZ is a spicy lamb sausage from Morocco with crushed red pepper,
      cayenne, black pepper, minced garlic and cinnamon. Good with couscous.

      MERGUEZA is a lamb sausage from Tunisia. It is similar to the Moroccan
      Merguez but is not as hot. Along with the peppers, garlic and cinnamon it
      is made with ginger and cumin. A complex taste.

      RED PEPPER AND FENNEL is a spicy Italian sausage that can stand with garlic
      and onions. Serve with a pasta alla puttanesca.

      MILD LAMB SAUSAGES

      ROSEMARY is a delicate lamb sausage with a hint of garlic. Made with whole
      rosemary leaves that let the taste of lamb come through. Have it with
      boiled Red Norland potatoes.

      CURRIED LAMB WITH POMEGRANATE & CURRANTS is a sausage from Morocco that is
      neither hot nor mild but has the full tastes of curry and pomegranate. In
      every other bite one finds a currant.

      FENNEL AND GARLIC is a mild Italian sausage that is complimented by the
      basil of a tomato sauce. Excellent with risotto or polenta.

      SAGE is a lamb sausage with sage and coriander, sometimes called a
      Breakfast Sausage, but it can be eaten anytime. Try it with an omelet,
      after the club, for a late evening breakfast.

      MAQANIQ is a lamb sausage enjoyed in the Levant: Syria, Lebanon, Jordan,
      Israel and Palestine. The aroma from the nutmeg and allspice berries over
      the fire is magnificent.

      All sausages are made entirely from lamb and stuffed into a natural sheep
      casing. They can be pan-fried or grilled and cut into bite size morsels
      just before serving. Bon appetit.

      Eugene Wyatt

      wyatt@... The land of Goshen & the Union Square
      Greenmarket on Saturday
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