Merguez Casserole

I’ve read a lot about Merguez sausages, but never found any to buy in either my Butchers, or my dreadful local supermarket, then I discovered Source @ Hungerford Park.  The place is meat and cheese heaven, if anybody is in the local area, I strongly urge you to go!

I know that Merguez sausages are traditionally grilled, but I have been working on this recipe for a while with regular sausages, and thought that the smokeyness would work well, and I wasn’t disappointed.

Other Additions:  You could add beans and pulses to this recipe easily, as well as other vegetables like courgettes and mushrooms if you wanted to bulk it up a bit.

I like this with mash, but jacket potatoes or rice work equally well as a serving suggestion.

INGREDIENTS:

6 Merguez Sausages
2x 400g Tin of Tomatoes
150ml Chicken/ Vegetable Stock
2x Red Onions
100g Bacon Lardons
1x Red Pepper
1 tsp Paprika
1/2 tsp Very Lazy Chillis (or 1 dried Chilli)
1 tbsp Muscovado Sugar

METHOD:

  1. Brown the sausages in a casserole pan for a few minutes in a small amount of oil, then set aside.
  2. In the pan (you should now have the oil plus oil that has come out of the sausages) add the lardons, onions and peppers to fry for roughly 5-10 minutes.  Once softened, add the chillis and paprika and cook for a further minute to infuse.
  3. Add the tinned tomatoes, stock and sugar and allow to come to the boil before adding back in the Merguez sausages.
  4. Put in the oven at 180c for roughly 1 hour to allow the sausages to cook and the sauce to reduce down to a thick pulp.
  5. Serve with either rice, mash or jacket potatoes.
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