Today was all about sausage. We processed about 6 lbs of Merguez and 5 lbs of Kielbasa sausage. Dinner was a shakshuka with some of the Merguez sausage as a base. In the past, well once, I have made this dish, which is evidently traditional in Morocco, using a Bobby Flay riff. Not so successful. Southwest USA and Southwest Mediterranean are just NOT the same.
Yesterday, I made some Harissa. I pulled the Urfa peppers I had brought back from Turkey our of the freezer. Oh my. What a lovely pepper this was compared to what I buy locally. It had a deep red color, and had an almost floral smell. I then processed a leg of lamb and four shoulder chops from last year’s animal. Seasoned the meat chunks with herbs, spices and the harissa and that hung out in the fridge overnight to “marry.”
Today, we ground and then emulsified. Here is the lamb partitioned and then ready to go into the Magic Freezer.
I used the recipe from The New Mediterranean Table: Modern and Rustic Recipes Inspired by Traditions Spanning Three Continents by Sameh Wadi. Create a simple tomato sauce, pour over the cooked sausage and then poach an egg inside the sauce. Delicious! In my opinion, he has you cook the egg for too long. Next time, I will pull them more quickly.
The pot and one serving:
