Recipe: Crépinette de merguez à la niçoise

The day before.

1- In a large pot pour olive oil then add every 5 minutes first the eggplant then the bell pepper then the onion then the zucchini and finally the tomato, salt and pepper with Espelette pepper, cook 30 minutes total then add the olives, garlic and a little thyme.
Stir well, cover and when cooled, put in the fridge for a night of osmosis.

2- In a salad bowl pour your 3 meats, salt (no pepper), add chopped garden herbs, cover and put in the fridge until the next day.
The next day.

3- On your work surface arrange your 4 squares of caul fat then mold 4 balls with your meat filling and close with your caul fat as if making large pebbles.

4- 30 minutes before eating heat a good splash of olive oil in a pan then when hot place your crépinettes, lowering the heat slightly, 10 minutes on each side then turn off the heat and cover.

5- Then gently reheat your garnish.

6- On very hot plates, place your crépinette in the center with the garnish piled on top, pour the rendered juice all around.
*With a knowing wink to my friends Moulineau at La Roche/Yon, true butchers as few remain, makers among other things of one of the best blood sausages prepared in France.