Tonight will be coriander/ginger/maple syrup canard sausages, and Merguez, North African lamb sausages, lovingly made by a dear friend of mine, Eric, who is both an amazing butcher and Chef. Serving them with grilled freshly picked asparagus and oven roasted grape tomatoes. A crusty loaf for soaking up the roasted tomato juices will be the perfect addition.
Bon Appetit !
* I have some wonderful Rillettes de Canard I wish I could share with Sam !
Last edited by Miss Lynn; 05/25/16. Reason: Oops a flutter !
