A friend reminded me recently about the tremendous versatility (as well as the wonderful taste!) of our spicy, Top Meadow Farm merguez sausages. While our merguez lamb sausages, featured earlier this year in “Food Magazine”, can be used to liven up your breakfast of eggs and bacon, grilled on the barbecue or even added to a chicken salad, my favourite is to use them in a spicy summer stew.
Allow two or three Top Meadow Farm merguez sausages per person. Fry the merguez sausages in a little olive oil until lightly browned, cut into inch long pieces and place in a casserole dish. Chop and fry a large onion and a de-seeded red pepper also in olive oil until soft and add to the casserole with some quartered fresh or tinned plum tomatoes.
You can use tinned chick peas or any kind of tinned beans : haricot, borlotti or cannellini for this dish. Drain and add these to the casserole together with chopped garlic, black pepper and oregano. Add some chopped chilli or harissa if you want to make the dish even hotter and spicier! Cover with chicken stock and cook the casserole in a hot oven for 30-40 minutes.
Serve the casserole sprinkled with flat leaf or ordinary parsley with couscous, crusty bread or rice, and a green salad.