Today over on the Older Bolder Life I’ve posted this nifty recipe for Spicy Merguez Sausage using lamb and pork belly; we even wrapped a few in puff pastry last weekend for our Easter dinner and served alongside a fresh Greek salad.
Sausage making at home is incredibly easy with a functional tool to grind meats effectively; I still remember watching my grandmothers grind meat with the huge cast-iron grinders they’d clamp to a table or countertop and crank by hand. Today’s home grinders are damned sight easier to use, and some can be found at amazingly reasonable prices (I paid about 80 bucks for mine, she’s cranking along just fine in year three…)
Merguez can be made, by the way, with any meat you’d care to try it with, lamb is simply the traditional version; it’s very good subbing in a pork shoulder for the lamb…
Enjoy.
