Having searched high and low for Merguez in my town I eventually found some on-line. Please check out the link to Amazon who have a few different ones to choose from. These spicy, flavour filled sausages remind me of many a happy family holiday in France, cooked on the BBQ they are fantastic. Here is my quick, simple recipe that is perfect for a week night supper. You can make this with your choice of sausage, but the Merguez release their fabulous spicy oil over the veg while cooking which makes this dish, so it's worth making the wee bit of extra effort to get your hands on some.
You will need a shallow roasting dish and pre-set your oven to 200 degrees centigrade / 400 degrees farenheit / gas mark 6.
Ingredients Serves 6 or 4 very hungry people.
12 Merguez
2 medium red onions cut into quarters
2 Romero peppers cut into large chunks
2 courgettes cut into 1cm slices
6 ripe tomatoes cut into quarters
1 tspn cumin powder
1 tspn cinnamon powder
1/2 tspn smoked paprika
1 tbspn olive oil
salt and pepper
To Serve
Cous Cous and Flatbread
Method
Chop the veg and fill the roasting dish. Pour over the oil and add all of the spices and seasoning then mix thoroughly. Halve the Merguez and place on top. Place in the oven and cook for 35 to 40 minutes, making sure you turn the sausages two or three times so they are nice and crisp all around. 5 minutes before the sausages and veg are ready put flatbreads in oven to warm, cook the cous cous, cover in boiling water and a lid, leave for 4-5 minutes, fluff with a fork. Serve the sausages and vegetables on top of the cous cous so it absorbs the juices and the flat breads for everyone to share in the middle of the table.
This couldn't be easier and is so tasty.
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