What's so special about them?
A bit of minced meat, herbs, breadcrumbs, etc... in a length of gut, tied into a 2-3 inch lengths.
Grilled, fried, barbequed, roasted... Any way you want!
Food from heaven!
Sausage making goes all the way back to Antiquity when meats were salted, flavoured then incased in guts to preserve them.
As time went by, various different ingredients were added flavour them. This was done according to taste, availability or even religion.
The Spanish Chorizo, the Greek Loukanika, the Italian Luganica, the German Bratwurst, etc...
Every nationality swears that their sausages are the best.
In North Africa there is the Merguez, a spicy lamb sausage flavoured with cumin and coriander.
A couple of years after I opened Portofino, I decided to experiment and create my own Merguez sausage with the help of the late Eric Thompson of Lee Meats in Chatham Road. It took me a few goes before I got the right recipe. I recorded it and nowadays, Noel, at Portofino and Kevin, at Casa prepare the flavourings for our butcher and Bob's your uncle!
A bit of minced meat, herbs, breadcrumbs, etc... in a length of gut, tied into a 2-3 inch lengths.
Grilled, fried, barbequed, roasted... Any way you want!
Food from heaven!
Sausage making goes all the way back to Antiquity when meats were salted, flavoured then incased in guts to preserve them.
As time went by, various different ingredients were added flavour them. This was done according to taste, availability or even religion.
The Spanish Chorizo, the Greek Loukanika, the Italian Luganica, the German Bratwurst, etc...
Every nationality swears that their sausages are the best.
In North Africa there is the Merguez, a spicy lamb sausage flavoured with cumin and coriander.
A couple of years after I opened Portofino, I decided to experiment and create my own Merguez sausage with the help of the late Eric Thompson of Lee Meats in Chatham Road. It took me a few goes before I got the right recipe. I recorded it and nowadays, Noel, at Portofino and Kevin, at Casa prepare the flavourings for our butcher and Bob's your uncle!
We have Algerian Merguez in Hartlepool.
I have often been told by Merguez afficionados, that our version is very tasty!
And the thing is that they are so addictive that once you've tried them, you're hooked!
Photo courtesy of Wikipedia
I have often been told by Merguez afficionados, that our version is very tasty!
And the thing is that they are so addictive that once you've tried them, you're hooked!
Photo courtesy of Wikipedia
8 comments:
Hooked indeed! Sounds and looks delicious. Top stuff!
CR, they are truly delicious!
On top of a bean stew (Fabada) absolutely gorgeous!
gorgeous and yummy looking!
Is there anyone who doesn't like sausages? I used to love Cumberland and then in the south - Speldhurst. Yours look great.
Val, they are really tasty, but I am biased. I was brought up with them.
Pat, you're right, there. There's nothing like a good sausage.
they are the best of down home food, and the most refined of gourmet treats! I adore them best as a spicy hearty side to greens and/or polenta.
Sounds like a great combination: sausages and polenta! Must give it a try, Hayden.
Olives...........
well, we've got to love them here in Marrakech!
All best wishes!
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