Merguez sausage with buckwheat polenta and kale from The New Homemade Kitchen: 250 Recipes and Ideas for Reinventing the Art of Preserving, Canning, Fermenting, Dehydrating, and More (page 216) by Joseph Shuldiner

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Notes about this recipe

  • stepharama1 on March 29, 2022

    The buckwheat polenta was excellent! Used commercially made merguez so cannot comment on the sausage aspect.

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