A friend’s recent trip to Marrakesh turned my mind to thoughts of Morocco.
Then I begin to think of my many visits to the oldest of Morocco’s Imperial Cities.
Eventually, my mindturned to food.
Photo: Brittany Conerly
And could there be anything more perfect than merguez sausages?
The small, spicy lamb sausages turn up in many places on Moroccan tables.
I like them the latter way, especially when they provide a zesty surprise alongside other grilled fare.
Brittany Conerly
I’m particularly fond of them when they are accompanied by my fresh-mint-spiked tzatziki.
Let’s face it, mint is a natural with lamb.
If you’re like me, you’ll keep some on hand and use it with almost everything.
Mince garlic and mint, or place in the bowl of a food processor and pulse until minced.
Cover and refrigerate until chilled, about 1 hour.
Meanwhile, preheat grill to medium-high.
Oil the grill rack (or grill pan).
Grill sausages, turning every 2 minutes or so, until cooked through, about 8 minutes.
(When the sausages are done, an instant-read thermometer inserted into one should register 145F.)
Transfer the sausages to a serving plate and serve with the minty tzatziki.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
