Loading ...Yesterday Michael introduced Merguez sausage, a French/North African lamb sausage with a bit of spicy kick. It’s phenomenal, I highly recommend it. (We aren’t doing them little tiny like I understand the French ones are, ours are the same size we make all our links).
Also we’ve got barbecued smoked pulled pork coming up tonite.
Next Sunday the 21st (along with our cask) we’ll have house cured corned beef Reubens. This will be the first time we’ve made ‘em since St. Patrick’s Day. I was out of town then, but I heard they were something special and I will not miss them this time around.