Rather simple affair: Merguez lamb sausage, panfried and served in its jus, roasted red pepper marinated in balsamic vinegar and extra virgin olive oil. As to your question, what the hell is jus anyway?? Here is my answer: it's basically the essence of the caramelised and tasty (note: not burnt!) portion left on your pan when you sear, or pan fry something, it's a whole lot of goodness, so don't throw it away with the dishwater!! Put some water on, boil it down to a thick syrupy consistency while scrapping the pan. Season with salt and pepper, and voila! you have something to mop up with good tasting bread! I had mine with some good quality shiraz, and it was quite a pleasant meal...... Certainly, I ended it with a few mouthful of Opera cake that I made for pastry practical today. Read the following.
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