Merguez and Chanterelles with Mushroom Reduction

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.

Comments

[ali]

can you tell me where i can find merguez sausages on long island, ny? appreciate your feedback.
Thanks, Ali

[amy]

Hey how are you? Where excatly can you find merguez in NYC? Thank you for your info!