Whilst I was on the wild duck breast hunt a few weeks ago I came across some Merguez Lamb sausage. I’ve been wanting to use it for a while and have never been able to find it. So I killed 2 birds with one stone.. well..a duck and a lamb..
I’ve never had merguez sausage before but I mean ..its lamb… obviously Lexi is all in. Even my damn dogs refuse to eat anything other than lamb dog food.. But really though…
I wasn’t sure exactly what I wanted to make. I knew I wanted to do more than just saute some sausage but I also wanted it to stand out and not be overshadowed by a million ingredients.
I started to wander around the grocery store and decided to pair it with some mussels and a tomato white wine sauce over spinach linguine. This dish so quick and easy to make but so fricken good. Mussels. Lamb. Wine. I’m in.
Lamb sausage? Success. I’m off to buy a shit ton more and start experimenting.
- 1/2 lb Merguez lamb sausage
- 1 lb mussels, cleaned and debearded
- 2 tbs olive oil
- 3 garlic cloves, thinly sliced
- 2 shallots, thinly sliced
- 1 cup crushed tomatoes
- 1 1/4 cup dry white wine
- 1/4 tsp red pepper flakes
- 2 tbs fresh parsley, chopped
- 2 tbs fresh basil, chopped
- 1/2 lb spinach linguine
- Remove casings from sausage.
- Heat olive oil in a large sauce pan or dutch oven. Add sausage and break apart as its cooking. Cook until browned, about 5 min.
- Add garlic and shallots. Cook 1-2 minutes until softened. Add tomatoes, red pepper flakes, and white wine. Bring to a boil. Cook until most of the alcohol has cooked off, about 5 min.
- Add mussels and stir into the sauce. Cover with a tight lid and reduce to a medium heat. Cook until mussels open, 4-5 minutes.
- Remove from heat and add herbs. Serve over pasta.