Recipe: Tagliatelle with Lamb Mergeza Sausage

Feb 9, 2014 by     12 Comments    Posted under: Main Course Recipes, Recipes
Tagliatelle with Lamb Mergeza

Tagliatelle with Lamb Mergeza

It was Friday afternoon, and I stopped into Whole Foods on my way home.  As I perused aisle after aisle of gourmet inspiration, I came up with this delicious recipe idea to cook for my loving wife for a special night in.  The wide ribbons of tagliatelle pasta soak up the rich goat cheese sauce perfectly.  The combination of barnyard goat cheese and spicy gamey lamb sausage is perfect together; rosemary and mint balance the flavors nicely; asparagus and peppers provide pops of color; and there is an intense but short-lived chili burn from the Mergeza sausage.  This pasta creation is exquisite!

If you’re not familiar with Mergeza sausage (also named Merguez sausage), it is a spicy fresh mutton (lamb) and/or beef sausage from North Africa.  Its popularity has spread throughout Europe, especially into France where it is often served as a street food snack on a split baguette.  It is heavily seasoned with paprika, chili pepper or Harissa paste, paprika, and garlic.  Depending on the recipe, it may include other spices like sumac, fennel, thyme, sugar, or even pomegranate juice.  Whole Foods’ version consists of ground lamb, paprika, cumin, chili, sea salt, and garlic, all put inside a natural lamb casing.

Ingredients for Fusion Flavored Italian Pasta

  • 1.5 gallons water
  • 1 teaspoon salt
  • 3 tablespoons extra virgin olive oil
  • 6 ounces dried tagliatelle pasta
  • 10 ounces lamb mergeza sausage
  • 1 cup sliced onion
  • 1 cup sliced multicolored mini sweet peppers
  • 1 cup asparagus which has been cut on the bias into 1-inch pieces
  • 2 teaspoons minced garlic
  • 4 ounces goat cheese
  • 1 cup beef, veal, or lamb broth
  • 1 tablespoon chopped fresh mint
  • 1 tablespoon chopped fresh rosemary
  • 1/8 teaspoon cumin powder
  • 1 tablespoon butter
  • Salt and pepper to taste

How to Make Mergeza Sausage with Tagliatelle Pasta

Add water, 1 tablespoon olive oil, and 1 teaspoon salt to a large pot and bring to a boil.  While water is coming to temperature, prep remaining ingredients.

Heat 2 tablespoons olive oil in a large saute pan over medium-high heat.  Add sausage links and brown on both sides.

Brown Lamb Mergeza Sausage in Pan

Brown Lamb Mergeza Sausage in Pan

Remove sausage and slice into 3/8″ thick pieces.  The water should be boiling now, so add the pasta to it and cook for 8 minutes or to al dente.  While pasta is cooking, place sliced sausage in saute pan and add sliced onions.  Cook 3 minutes, then add the peppers, asparagus, and minced garlic.  Cook for another 3 minutes, stirring occasionally.

Brown Lamb Mergeza with Onions

Brown Lamb Mergeza with Onions

Saute Vegetables with Lamb Mergeza

Saute Vegetables with Lamb Mergeza

Add goat cheese and broth, and stir to melt cheese into broth.  Add butter, mint, rosemary, and cumin, and allow liquid to reduce to a thick sauce, stirring occasionally to combine all ingredients.

Drain pasta from water, and add to the saute pan.  Toss to coat with the sauce.  Season to taste with salt and pepper.  Serve immediately.

Serves 2

Recipe by Jothan Yeager, January 2014

 

The Bald Gourmet creates a delicious spicy pasta dish using North African lamb sausage and Italian tagliatelle pasta.

 

5.0 from 5 reviews

Tagliatelle with Lamb Mergeza Sausage
 
Prep time

Cook time

Total time

 

It was Friday afternoon, and I stopped into Whole Foods on my way home. As I perused aisle after aisle of gourmet inspiration, I came up with this delicious recipe idea to cook for my loving wife for a special night in. The wide ribbons of tagliatelle pasta soak up the rich goat cheese sauce perfectly. The combination of barnyard goat cheese and spicy gamey lamb sausage is perfect together; rosemary and mint balance the flavors nicely; asparagus and peppers provide pops of color; and there is an intense but short-lived chili burn from the Mergeza sausage. This pasta creation is exquisite!
Author:
Recipe type: Main Course
Cuisine: Pasta
Servings: 2

Ingredients
  • 1.5 gallons water
  • 1 teaspoon salt
  • 3 tablespoons extra virgin olive oil
  • 6 ounces dried tagliatelle pasta
  • 10 ounces lamb mergeza sausage
  • 1 cup sliced onion
  • 1 cup sliced multicolored mini sweet peppers
  • 1 cup asparagus which has been cut on the bias into 1-inch pieces
  • 2 teaspoons minced garlic
  • 4 ounces goat cheese
  • 1 cup beef, veal, or lamb broth
  • 1 tablespoon chopped fresh mint
  • 1 tablespoon chopped fresh rosemary
  • ⅛ teaspoon cumin powder
  • 1 tablespoon butter
  • Salt and pepper to taste

Instructions
  1. Add water, 1 tablespoon olive oil, and 1 teaspoon salt to a large pot and bring to a boil.
  2. While water is coming to temperature, prep remaining ingredients.
  3. Heat 2 tablespoons olive oil in a large saute pan over medium-high heat. Add sausage links and brown on both sides.
  4. Remove sausage and slice into ⅜” thick pieces.
  5. Add the pasta to the boiling water and cook for 8 minutes or to al dente.
  6. While pasta is cooking, add sliced sausage to saute pan and add sliced onions.
  7. Cook 3 minutes, then add the peppers, asparagus, and minced garlic. Cook for another 3 minutes, stirring occasionally.
  8. Add goat cheese and broth, and stir to melt cheese into broth.
  9. Add butter, mint, rosemary, and cumin, and allow liquid to reduce to a thick sauce, stirring occasionally to combine all ingredients.
  10. Drain pasta from water, and add to the saute pan. Toss to coat with the sauce. Season to taste with salt and pepper.
  11. Serve immediately.

Notes
Mergeza sausage (also named Merguez sausage), is a spicy fresh mutton (lamb) and/or beef sausage from North Africa. Its popularity has spread throughout Europe, especially into France where it is often served as a street food snack on a split baguette. It is heavily seasoned with paprika, chili pepper or Harissa paste, paprika, and garlic. Depending on the recipe, it may include other spices like sumac, fennel, thyme, sugar, or even pomegranate juice. I found mine at Whole Foods Market, who’s version consists of ground lamb, paprika, cumin, chili, sea salt, and garlic, all put inside a natural lamb casing.

12 Comments + Add Comment

  • Absolutely delicious! I made it with broccolini because for some reason my local grocery store didn’t have any asparagus and I used basil instead of mint, just what I had on hand and it was great. Definitely will be making again! Thanks for the recipe :)

    • Thanks Marina. Glad you liked the recipe.

  • This was delicious! Never cooked merguez before or any lamb at all (not a fan), but the bf bought some at a farmers market and wanted pasta, so came across this recipe. I used whole wheat penne and cut the veggies to penne size, also added extra veggies and less pasta. Only alterations I made were that I subbed feta for goat cheese as I had some on hand and reduced the broth to 1/2 cup (veg broth, what I had on hand) based on the comments here and I had some extra liquid due to the extra veggies. Yes, the sauce does thicken when you add the pasta, that was a helpful tip. Wonderful! We both gobbled it up! Even me ;)

    • Awesome! Glad you liked it Val. Thanks for the comment.

  • I am making this dish now and although the sauce is beyond delicious, it is not thickening for me. I have double checked my work for any mistakes but it seems as though I did everything correctly. Any thoughts?

    Amy

    • Hi Amy. You can continue to reduce the sauce to your desired thickness, or just serve it a little runny. The pasta will likely absorb much of the liquid. Hope you enjoy. Thanks for the comment and for trying the recipe.

      • I turned the sauce off for fear of way overcooking the veggies and it seems to be thickening as it sits. I agree, once the pasta is added it will continue to thicken. Tastes amazing! I stumbled across your site after I had purchased the mergeza sausage at Whole Foods and wondered what in the world I had bought. I definitely look forward to trying more of your recipes! Thanks for the inspiration!

        Amy

        • Totally awesome! My husband wants this dish on the short rotation.

  • Hi Jothan, Finally made this dish. Getting the Merguez turned into a project. 1st Whole Foods(not near home)Made to order, only. 2nd HF that just opened near me: What is Merguez? 3rd HF in Princeton (not close but in a different HF sales district): Yes; made fresh daily. There is a local, upscale supermarket chain in the area, Wegmans that carries D’artagnan, but not Merguez ,gets deliveries 3 times a week and agreed to order it. They really screwed up the order. After a couple of trips to the store, phone calls, and an e mail to D’artagnan I finally got it after a week and a half. They were so embarrassed that they gave it to me, no charge.
    I used fresh tagliatele from Pastosa, my favorite pasta shop and deli. Used dry rosemary and fresh basil for lack of the correct spices. I know, it is a sin to make lamb without mint. Next time. The sausages are very pure: lamb, harissa, salt, olive oil, garlic, paprika, spices. Not too hot with a little delayed burn. D’artagnan says that in France the are street food served with mustard on a baguette. Not bad. Eventually I’ll try the links from HF for comparison. Oh. the garlic in your ingredients list is not in the instructions. I threw it in after the onions cooked for a bit. When did you want to add it? Thanks for a nice recipe. I’ll make it again
    Jeff

    • Jee-wiz Jeff. That was a project! I probably would have given up in a raging storm of cursing. Glad you finally got the merguez and that you liked the recipe! Thanks for pointing out that I missed the garlic in the instructions. You were correct with your timing…..add it after the onions cook, along with the asparagus and peppers. Good call. I’ve updated the recipe post. Keep cooking and happy eating my friend.

  • This looks like one I want to try. Where did you get the lamb sausage? You mentioned whole Foods; is that where you got it? That would make it easy. There is an excellent sausage and wild game and all kinds of exotic stuff supplier here in jersey called D’artagnan . They supply fancy grocers and hotels and have an on line business. When the local places don’t have what I need I drop by the plant and pick it up. Shipping is too damn expensive. They supplied the tasso for my shrimp and grits. Their andouille is incredible and their Spanish (as opposed to Mexican) chorizo is really good. They have Merguez. I’m sure it is as good as their other stuff. Check out their web site. They have stuff like glace ,duck confit, wild boar bacon, and venison. I made your posole a few times. I added a little chili pequin and it was good to go.
    Jeff

    • Hi Jeff. D’artagnan looks pretty awesome. I think I’ve heard of them before actually. I’m sure their Merguez would work great in this pasta dish, but yes, I did source mine from Whole Foods. Looks like D’artagnan’s is the French variety and Whole Food’s is the North African variety. Either would be good I’m sure. Whole Foods’ Mergeza is awesome, but SPICY! But that’s what makes this dish work so well with the goat cheese sauce. I hope you enjoy it. Let me know how it turns out.

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I'm Jothan Yeager and I am The Bald Gourmet. After years of experimenting in my kitchen, creating delicious food and eating at amazing places around the world, I wanted a place to share my experiences with everyone. Thus the Bald Gourmet was born. I hope to open the doors of great food and great cooking to you, to inspire you to reach beyond prepared boxed meals, and to teach you of a world of deliciousness that has brought joy to me and those around me. Please enjoy the adventure which is The Bald Gourmet and share it with those you love.