Today I made Merguez from Charcuterie by Mark Ruhlman and Brian Polcyn. A North African sausage typically made from lamb, it is now my favorite sausage. For dinner I served it stuffed in a pita pocket with tomato, cucumber, and tzatziki sauce. Along for the ride was hummus, kalamata olives, cucumbers, and tomato with sangria to drink (best use for a bottle of wine minus 1/4 cup ever) and water melon to finish the meal. Delicious!  Individual recipes to follow in the coming days.

Today I made Merguez from Charcuterie by Mark Ruhlman and Brian Polcyn. A North African sausage typically made from lamb, it is now my favorite sausage. For dinner I served it stuffed in a pita pocket with tomato, cucumber, and tzatziki sauce. Along for the ride was hummus, kalamata olives, cucumbers, and tomato with sangria to drink (best use for a bottle of wine minus 1/4 cup ever) and water melon to finish the meal. Delicious! 

Individual recipes to follow in the coming days.

Tags: charcutepalooza food lamb merguez greek yogurt mint garlic olive oil wine wine vinegar paprika chili peqine salt pepper cucumber tomato kalamata olive hummus pita wine