Sausagefest. Of the Halal Variety.

My friend Ahmad from Nature’s Bounty Halal Meats hooked me up with some special experimental sausages this weekend. Lamb casing, lean lamb and beef, and spices that he remembered from growing up in Lebanon. Almost no fat – did you know that common sausage is 40% to 50% fat ? Anyway, Ahmad made these up at his place in Vacaville. I rubbed some extra virgin olive oil on them before putting them on the 550 degree grill.

Accompanying the sausages were thickly sliced sweet red onions, which I soaked in a 50/50 mixture of extra virgin olive oil and balsamic vinegar.

I also made a little batch of okra for grilling, the recipe is found elsewhere in my blog.

This stuff sat on the hot grill for no more than 10 minutes, about 5 per side. Served it up on toasted naan from Deep.

This was awesomeness !