Lamb Sausage

Name: Lamb Sausage
Yield: Serves 4
Ingredients: 1/2 pound (1 1/2 cups) dried white beans, such as Great Northern or cannellini, or 2 (15 1/2-ounce) cans white beans; Kosher salt and freshly ground black pepper; 8 links merguez sausage (about 1 pound); 4 tablespoons canola oil; 3 shallots, finely diced; 2 cloves garlic, finely chopped; 2 red bell peppers, roasted, peeled, seeded, and diced (see page 250); 1/4 cup Zinfandel vinegar or other red wine vinegar; 1/4 cup extra virgin olive oil; 1/4 cup plus 1 tablespoon chopped fresh flat-leaf parsley; 3 tablespoons chopped fresh mint leaves; 2 teaspoons honey; Zinfandel Glaze (recipe follows); 1 (750-ml) bottle red Zinfandel; 2 tablespoons honey; 2 tablespoons canola oil; Kosher salt and freshly ground black pepper; (makes about 3/4 cup)

December 14, 2011

I always tell people that I want Bar Americain to feel French but taste American. This is a classic bistro or brasserie dish that you would find in Europe, and by making it my own, perhaps with a California Zinfandel wine and vinegar, I think we manage to do just that—feel French, taste American. This is an incredibly comforting dish capable of warming your whole being on a cold fall or winter’s day. I like the spicy heat of merguez sausage in this dish, but you could certainly use another variety of lamb or even pork sausage if you so choose.

Recipe notes

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