baa, Vol. 3 No. 17 June 9, 2007
- 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.
wyatt@... The land of Goshen & the Union Square
Greenmarket on Saturday
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