Merguez Sausage with Harissa Sauce and Swiss Chard with Olives & Capers

Generally, when I think of lamb – I cringe. Growing up, my only experience was when I would go to my grandparents’ house. My grandmother would broil the Hell out of it, then slathered mint jelly on top. It was disgusting.

But that changed, when I tasted the Scott Snyder‘s “Chefwich Series” sandwich at Lardo. The sandwich was Moroccan lamb meatball (basically, merguez sausage without the casing) with black olive mayo, harrisa carrot slaw and feta served on a baguette – sort of a Middle Eastern bánh mì. It was amazing.

I had been wanting to experiment with merguez, when I stumbled upon a yogurt harrissa sauce that sounded like it would be a good match. Also, any excuse to go to CHOP – who produce the best charcuterie in town.

For a side dish, I went for the Lemony Swiss Chard with Fried Olives, Capers and Garlic – as well as some Garlic Flatbread.

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And to drink: the Spruce by Propolis Brewing – a beer brewed with Spruce Tips.