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Welcome to todays diary entry! One of my absolute favorite things about being here is the spicy sausage which you get up at the top. Don’t ask me what meat is in it and anything like that all i know is that i love it. Normally we have only ever had in one particular way before and that is chopped up in Gnocchi or in pasta with some Arabiata sauce but Manda next door came up with an incredible idea which will no doubt revolutionise the Tagine for us forever. Her idea was to use them in a tagine instead of what we have normally used which has been chicken.
So it is a little bit like stewing sausages but with these sausages they are immense. There are called Merguez and now having looked it up on Wikipedia it is lamb and beef but it is a bit spicy and it is honestly so so so nice. Anyway so as you would do with any other standard tagine but using these sausages instead. I would never have thought about doing that and honestly it was one of the best Tagines we have ever had it was absolutely brilliant. Sometimes i have got bored of food over here before in part with me being a fussy eater but once again with this being my 3rd time here i am definitely becoming more accustomed to the food here.
Last update on 2025-01-10 / Affiliate links / Images from Amazon Product Advertising API
As daft as it sounds, and it will sound daft but i have tried things in Tagines that i have not tried for a very long time things like green beans and despite not being at Courgette level yet i am definitely getting better and enjoying the different types of food now. We have definitely mastered the Tagine now as well. When Lisa made her first one it was in a terracotta pot and we used to much water and stuff but since we got this new metal one it seems to be easier and we add hardly any water into it and it comes out perfect the only problem is that it takes 2 hours to cook and when the smell starts wafting around you get really hungry really quickly.
This Sausage one though was something else. We did one the other day with chicken thighs as well and that was also very very good. I don’t think i will ever be brave enough to have fish tagine but i am reaching new heights in terms of what i can eat. I even said that i would have beans in a tagine again. It has to be something to do with the texture. I don’t like green beans that are hard, peas, sweet corn, baked beans etc. But when they have been stewed they just don’t seem to have the same texture and they then become bearable.
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