Yesterday, I bought a coil of all-lamb merguez sausage that weighed a few ounces over a pound from a reputable source. This was my first time buying merguez. I pan fried it just as I would a coil of luganiga but the merguez exuded much more liquid (mostly fat) than any pork sausage I have ever cooked. When I was done cooking it, I had almost a full small rocks glass of mostly fat that had rendered from the merguez. The finished product was very tasty and I would buy it again, but I wondering if this is typical of merguez. Thanks.
Thanks. Charcoal is out of the question right now since it is winter where I live. Plus, I am on the top floor of a 15-story building and when I grill, it is on my terrace. Between 25 degree weather and whipping winds, grilling is not an option.
"Should be typical of any sausage: without fat, sausage is nothing."
Yes, I realize that, but like I mentioned in my first post, it was more fat than I have ever encountered. A lot more. Thanks anyway for taking the time to respond.
I recently tried merguez and I noticed a lot of liquid also. I saved it and mixed a spoonful into the dog's food each night. She is spoiled. It might work well next time I make home fries.
I found the merguez salty. Maybe my butcher?
I served it over pasta with snow peas, sundried tomatoes and artichoke hearts with some shaved provolone. Fantastic.