Philippe, one of the charcutiers at L’Authentique, says that merguez sausages are traditionally eaten during summer in France. The sausages are lamb with middle eastern flavours and enough heat to keep things interesting.
In keeping with France by way of Morocco, but mindful that we are knee deep in a New Zealand winter, I’ve paired the sausages with Israeli couscous, preserved lemons and coriander, and roasted root vegetables.
Now you can pretend you’re enjoying the warmth of the French sunshine, in front of a roaring southern hemisphere fire.
L’AUTHENTIQUE MERGUEZ SAUSAGES WITH ROAST VEGETABLE ISRAELI COUSCOUS
1 onion, sliced into thin wedges
1 large carrot, and;
1 beetroot, and;
1/4 butternut, and;
1 kumara, and;
1 large parsnip, peeled and chopped into 2cm chunks.
2 tablespoons olive oil
1 cup Israeli couscous
8-12 L’Authentique Merguez Sausages
Finely grated zest and juice of a lemon
1 tablespoon preserved lemon, pith removed and finely chopped
Two large handfuls baby spinach leaves
Large bunch coriander, chopped (or substitute parsley)
1/4 cup olive oil, extra
Salt and pepper to taste
- Heat the oven to 200°C
- Toss the vegetables with the olive oil and tip into a baking dish. Bake for 20-30 minutes until vegetables and cooked and caramelised
- Meanwhile cook the couscous. Bring a large pot of salted water to the boil, tip in the couscous, and cook for 7 minutes (or to manufacturer’s instructions). Drain and set aside.
- Heat a large frying pan over a medium/high heat. Add a little olive oil and cook the sausages until golden brown and cooked to medium rare.
- To make the salad, toss together the roasted vegetables, israeli couscous, preserved lemon, lemon zest, spinach and coriander. Pour over lemon juice and extra olive oil, toss again and season to taste.
- Serve the sausages with the couscous salad and garnish with extra coriander if desired.