I don't usually post what I ate last night, but I don't want to forget this one. I took a bunch of merguez out of the casing, sauteed it slowly to render the fat. Then I removed the meat from the pan. To the wonderfully spiced fat, I added a little more olive oil, a bunch of slivered onion and cauliflower, some stock, tomato paste and braised until the cauliflower was tender. I then added a can of chickpeas and about a cup of currants and then added the meat back in. The entire mixture was then simmered gently until dinner, about an hour. Really, really good, a keeper.
I like sausage a lot! When it becomes part of a dish like this, the seasoning is completely provided by the meat. I dislike stuffing immensely, so I'll probably start making it more often and keep it in bulk.
Re: Merguez availability
Around Columbus: Mediterranean Food Imports has merguez, it's adequate, not great. I asked Whole Foods if they had it and they said to ask ahead and they'd make it, but I never followed up. My advice would be to find a lamb shoulder, grind it and make your own. After you hunt down a lamb shoulder, the rest of the ingredients are easy to find.