Name: Stuffed Grape Leaves with Merguez Sausage
Cook time: 5 hr
Total time: 6 hr
Yield: Makes 150 hors d'oeuvres
Ingredients: 3 1/2 (1-pound) jars brine-packed Greek or California grape leaves; 3 large lemons; 4 cups water; 1 teaspoon salt; 2 cups long-grain rice; 1 1/2 pound merguez or hot Italian sausage; 3 cups finely chopped red onion; 10 tablespoons olive oil; 1 cup pine nuts, toasted; 1/2 cup chopped fresh dill; 1/2 cup chopped fresh flat-leaf parsley; 1 cup dried currants; 4 (14 1/2-ounce) cans chicken broth

While this recipe isn't terribly difficult, it is labor-intensive. We recommend you break it up into a couple of steps: Make the filling, then enlist a friend or two to help you do the rolling the following day.

Cooks' notes:

• You can make filling 1 day before rolling.
• Stuffed grape leaves keep, chilled, in an airtight container 5 days.

Recipe notes

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Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.

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