About Recipe

Merguez... mmmhh.  Whenever I hear the word Merguez, I can't help but think of summer afternoons at my uncle’s house just outside of Strasburg, in the Alsace region of France. When I was a kid, we’d visit the family every other week or so, and in the summertime, my uncle would always grill up some Merguez sausages. I remember thinking back then how they were the longest, thinnest sausages I’d ever seen. I wasn’t used to that at all. But even more unusual to me was that they were spicy. Spicy food in central Europe is not exactly a popular thing! Despite all that, I couldn’t get enough of them. It was like an exotic food to me. Back then I had no idea that Merguez were actually a typical north African sausage. Although, they are also particularly popular in France, Israel and in the German state of Saarland (right next to Palantine and the French border). In Germany, they are often grilled on a Schwenker. What’s a Schwenker you may ask? Well, a Schwenker is a swinging grill which hangs over a fire from a tripod. And just so you know, the person in charge of the Schwenker is called the Schwenkermeister. Ahhhh, you gotta love the German language sometimes . Alright, enough of my little German lesson here. Lets move on to what I really wanna talk about– my Merguez burger. The idea came to me when I saw a recipe for a sausage patty, and I thought, "Why not make a Merguez patty, instead?" After all, it’s a sausage too, right? Why not make a whole friggin' burger out of this?! Yeah? Yeah! Merguez sausages are relatively unknown in the US right now. Your local gourmet market or high-end supermarkets, like Wegmans, will carry Merguez. You can also get it online at www.D’Artagnan.com and have it delivered to your home. They are incredibly tasty, but look nothing like the kind you'd get in France. But it doesn’t matter much how they look for this recipe, as I am taking the sausage out of the casing anyhow. All-in-all, this is a p

Cooking Procedure