Grilled Merguez w/ Mint Sauce

I snap photos of recipes that look good when I am perusing a food magazine or cookbook at someone else's home. I found this recipe in my photos and the margins showed that it was from a summer issue of Food and Wine magazine.

Merguez is a North African sausage made with lamb, beef or a combination of both. I doubled this and used a pound of both to have extras, but using one pound of either would be fine. I know it says “grilled” and maybe you can do that, but they cooked off in a cast iron skillet beautifully if it’s too chilly and dark for you to grill outside.

There is not typically egg in sausage but I wanted the merguez to hold a little better so I added one. By all means, skip it if you prefer.

Mint darkens as it sits, so while I often make sauces in advance, note that it will change color if made ahead.

Adapted from Food and Wine.