Merguez and Polenta

Merguez was a new foray for me — I've cooked with lamb, but not lamb sausage, and I've never made polenta in my life, so this recipe was a bit daunting. 

The Merguez and Polenta recipe came from our Executive Chef at 1907 Meat Co., Matt Buechele, so I knew as long as I did what I was supposed to do, it would turn out well! Still, that package of polenta mix was mocking me.

Plus, I was making this dinner for friends from out of town, so there was extra pressure. I figured if it was terrible, we could always order a pizza. 

Turns out, my fears were unfounded. It came together perfectly, even the polenta! 

We used Bob's Red Mill Polenta Corn Grits. It's gluten free and dairy free, and has cooking instructions to go with it. You could use a similar mix or the ready-made polenta in the cooler section of the grocery store.

Chef Matt's Merguez and Polenta

• 4 lamb merguez sausages from 1907 Meat Co. 
• 1 batch polenta, cooked to package instructions.
• 2 bell peppers (your colors of choice — I used red and yellow), sliced.
• 1 onion, sliced.
• 1/4 cup balsamic vinegar.
• 1/2 cup shredded parmesan (optional).

Heat oven to 350°F.
Make the polenta first, following package instructions for the appropriate amount of people — we had four, which was not even half the bag of polenta mix. While it's still warm, mix in the parmesan. 
Sear merguez on one side in an oven-safe skillet (cast iron is perfect). Turn the sausages and put the skillet in the oven to finish cooking, about 7-10 minutes. Mine took about 10 minutes, but if you're doing more than four sausages, it may take longer. 
Sauté peppers and onions with a bit of oil in a skillet until they begin to soften and brown. Add balsamic vinegar and reduce until the vinegar is thick and syrupy.
Serve sausage and peppers on a bed of polenta with your choice of side. Steamed green beans were perfect! 

Let us know how you like it!   


Sally Asher is the Communications Coordinator at 1907 Meat Co.