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.
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
- Brown the sausages in a casserole pan for a few minutes in a small amount of oil, then set aside.
- 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.
- Add the tinned tomatoes, stock and sugar and allow to come to the boil before adding back in the Merguez sausages.
- 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.
- Serve with either rice, mash or jacket potatoes.