MERGUEZ

A lesson in patience and stubborn determination

For my first home cooking project, I decided to tackle making Merguez, the wonderfully spicy Moroccan lamb sausages best appreciated with a large plate of frites and a big green salad. Ask anyone from Provence about Merguez and their eyes will glisten with images conjured of past picnics or maybe even a favorite bistro lunch. I had pictured myself casually sipping a glass of wine while gleefully grinding the meat, seasoning it, and then filling the sausage casings as the charcoal briquettes turned from cool black to white-hot.