I used to be obsessed with Merguez sausage and fries when I lived downtown next to Les Halles restaurant in NYC. This was a favorite standby meal that I used to crave and could only really imagine eating there.
The lamb sausage, thin and rope-like in appearance, had a deep, gamey flavor with hits of spiced heat, thanks to the harissa chili paste they mix into the sausage.
After moving away from Les Halles and finding a good source for fresh Merguez around the corner from my new home, I have been cooking with Merguez for years. I use it to finish soup very frequently, but on a random visit to the market a while back, I decided to pair it with hen of the woods mushrooms. I loved the combination of the merguez with mushrooms, so I tried the sausage with chanterelles. I sauteed the chanterelles in butter and rosemary, picking up the brown bits from the pan that had previously seared the Merguez. I had some mushroom stock on hand and reduced it to a thick reduction, which I spooned around the dish for a sauce. What a perfect appetizer for a cold winter night! If you didn't want to use mushroom stock, just drizzle some olive or truffle oil on the dish with some lemon juice. Croutons or even a nut for texture would be a nice addition. Simple and easy to prepare, but rich and deep in flavor.
can you tell me where i can find merguez sausages on long island, ny? appreciate your feedback.
Thanks, Ali
Posted by: ali | September 03, 2007 at 10:16 PM
Hey how are you? Where excatly can you find merguez in NYC? Thank you for your info!
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Posted by: Видеонаблюдение | January 21, 2010 at 01:04 PM
I really love your site and specially this post about Merguez and Chanterelles with Mushroom Reduction thanks!!
Posted by: generic valtrex | February 02, 2010 at 08:48 AM
Castkill Merino Sheep Farm is in Union Square Greenmarket every Saturday.
http://catskill-merino.com/
Delicious Merguez!
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