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I have a few dozen preserved lemons that are about six months old, and I'm looking for a few different sausage recipes to use them in. I am trying merguez, but want to see if this ingredient has inspired the creative juices on this forum for other recipes.

Thanks for your input.

Weisswurst uses lemon and I use a small amount in my chicken sausage. You could probably work out a lemon pepper chicken sausage. That is a lot of lemons so I'm not sure these would reduce your stockpile much. Please post what you come up with if it is delicious.

With preserved lemons, not knocking your idea at all, but they are so strongly flavoured I wonder if a good result could be pulled out of them when used in any quantity. That said, maybe something Greek? Oregano, Retsina, Garlic, Lemon, Black Pepper, maybe mutton or goat meat and some diced olive and dried tomatoes in smaller casings grilled on skewers?

If I were to use them I'd go with chicken - mainly 'cos I'm fond of them in a chicken dish that I cook. It's one of Nigel Slater's - the recipe's here:

http://www.localfoodheroes.co.uk/?e=442

Just substitute chopped preserved lemons for the fresh ones.

Maybe follow on from the recipe for a sausage - Chicken, lemon and basil?

...and to make the preserved lemons:

http://www.localfoodheroes.co.uk/?e=494

Phil

Very good sounding ideas here, and thanks. I'm not looking for subtle, so thin sounds good. I haven't gotten over the chicken sausage paranoia, so that is on the back burner.

For meat, I'm going to try lamb and oryx. Since preserved lemon is from Africa, it should work.

Will report back. I'm going for fresh sausage only.

One of my favourite recipes is boned chicken stuffed with preserved (or fresh) lemon, garlic and grilled olives. Could be good as a sausage with chicken, pork or turkey. I usually add a small sprinkling of chilli flakes.

Martin/

salumi512 wrote:Very good sounding ideas here, and thanks. I'm not looking for subtle, so thin sounds good. I haven't gotten over the chicken sausage paranoia, so that is on the back burner.

For meat, I'm going to try lamb and oryx. Since preserved lemon is from Africa, it should work.

Will report back. I'm going for fresh sausage only.

Just a thought, but these sound like a type of sausage that would lend themselves really well to cooking and preserving in melted fat.

I would use goat or lamb, with rosemary & a small amount of juniper.

You could always serve them 'with' the sausage, like a spicy lamb sausage served with Lemon rice or something.

A solution has presented itself for using these preserved lemons, and now I need to make more in a hurry. My beautifully pregnant wife now wants grilled potatoes with lemon pepper sauce every night. How can I complain when my wife says, "fire up the grill."

The preserved lemon sausage is still on the list.

That's funny. My wife took to drinking the leftover vinagrette at the bottom of the salad when she was pregnant. I think the pickles/vinegar/lemons thing must be endemic to pregnant women.