One of my favorite things to grill in the summer is sausage and peppers—but not just any sausage. At the Ballard Farmers Market on Sunday I bought a couple large links of Sea Breeze Farm’s “Moroccan Sausage,” which is seasoned with white wine, buttermilk, allspice, preserved lemon, cilantro, and a Baharat spice mixture (used in Arab cuisine), consisting of, in this case, cumin, coriander, clove, cardamom, nutmeg, cinnamon, and paprika. Every bite of the deep, rich, baking-spice-accented sausage was momentous, its color beautifully dark against the bright-red peppers and the yellow summer squash (the sweetness of the veggies was also an excellent counterpart). It’s such a simple thing to make, yet looks so bright and beautiful when served. To bring it all together, as a good wine or beer should, I paired the meal with Propolis Brewing’s “Beltane” Saison with elderflowers and brett. The sour beer hit the right third note, and, served in a wine glass, made the whole rustic presentation a tad elegant. You can also find the sausages at the U District Farmers Market on Saturdays or at the farm’s restaurant and retail space, La Boucherie, on Vashon.

nsprinkle@seattleweekly.com