Merguez Sausage Pasta

We like merguez sausage here at 1907 Meat Co. Merguez is a spicy lamb or mutton sausage. Some places also make it with beef, but we use lamb.

This recipe comes from fellow foodie and 1907 Meat Co. Operations Manager Chrystal DeNoya, who loves anything lamb and describes this recipe as "YUMMOLICIOUS!!" 

Merguez Sausage Pasta 

• 4 links or 1-1.25 lb. bulk merguez sausage from 1907 Meat Co.
• 2-3 bacon slices from 1907 Meat Co.
• 1 onion, diced
• 4 cloves garlic, minced
• 1 can diced tomatoes
• 2 cups beef stock from 1907 Meat Co.
• 2-3 oz. goat cheese, divided in equal parts
• 8-12 oz. pasta (Chrystal used about half of a box)

Remove casing from sausages and brown in a large skillet over medium heat, crumbling as it cooks. 
Remove sausage from skillet and set aside. Cook bacon in the sausage drippings. Cut and set aside.
Cook onion in drippings until translucent, add garlic and diced tomatoes. Cook 5-10 minutes, until cooked through. Add meat and beef stock, and reduce heat to simmer for about 20 minutes to thicken.
Meanwhile, prepare pasta according to al dente instructions in heavily salted water. 
Add cooked pasta to skillet and cook 2-4 minutes longer.  Add some of the pasta water if it gets too thick or dry. 

Add one portion of goat cheese, stirring to mix. 
Serve with garlic bread and topped with remaining goat cheese.

Let us know what you think! 

Chrystal DeNoya is the Operations Manager at 1907 Meat Co.
Sally Asher is the Communications Coordinator at 1907 Meat Co. 

Chris Peters