There And Back Again - A Yorkshireman's Tale
So after nearly 9 weeks away, 5,800 miles and a surprisingly small amount of alcohol consumed, I finally got back to the Dale last night…….. So the Key Questions which need to be answered... 1. Where was the Perfect Merguez? It was a surprise, but these meaty gems were surprisingly hard to find, and were not a staple on every menu as I had perhaps expected. I probably had a good dozen different ones whilst I was there including sausages made from lamb, the traditional mutton, beef and even camel. All were good but were less spiced that I had previously experienced and whilst well flavoured lacked the heat that I expected. One of the reasons for this is that the Moroccans rely on accompanying dips and sauces especially Harissa paste to give this heat. The long and short therefore is that actually the best Merguez I have had in the past year is one that Tom and I (the creative hearts of sausage making at the Townend Farm Shop) created from some locally farmed mutton which, whilst