Sausage

“The marguez rock as do the breakfast sausages.”

“Little flower, I actually really liked the mergeuz sausage, it worked really well in the role of chorizo, but I waited like literally 30 minutes (it was admittedly a pleasant summer weekend so what can you expect), and as I mentioned I found the cold pico and crema to be too wet and cold in a weird contrast.”

“Halloumi eggs, side of merguez sausage.”

“If you want French-North African fusion (i.e. French food with merguez on the menu), Cafe Gitane in Vinegar Hill and Simple Cafe in Brooklyn are both lovely spots to pass this afternoon with a kir royale in hand.”