Fried Merguez with Tarragon Hummus, Wild Herb Salad and Roasted Potatoes

Cooking Time

35 min

Prep Time

15 min

Servings

2

Skill Level

Easy

The centerpiece of this delicious recipe is merguez, a North African sausage consisting of minced lamb and/or beef, along with delicious spices. Paired with a salad and fried potatoes, this meal is perfect any time of the year.

This Fried Merguez with Tarragon Hummus, Wild Herb Salad and Roasted Potatoes recipe is a delightful combination of flavors inspired by North African cuisine. Traditionally grilled, our recipe features the merguez fried stovetop, then pairs the sausage with an intriguing tarragon hummus, which provides a savory note to complement the slight spiciness of the merguez.

1

Preheat the oven to 350°F (convection oven) or 400°F (upper and lower heat). Clean the potatoes and cut them into ½” cubes (with skins). Peel and finely chop the garlic. Remove the tarragon leaves from the stems and coarsely chop them.

2

In a bowl, mix the potatoes with 2 tbsp. oil, salt, and half the garlic. Then place them on a baking tray covered with baking paper and bake for around 25 minutes in the preheated oven on a middle rack until golden brown.

3

Drain the chickpeas and collect the liquid. Put the chickpeas and the remaining garlic, tahini, cumin, tarragon, 7 or 14 tbsp.* of the collected liquid, oil, and white wine vinegar into a tall container and puree finely with a hand-held blender. Season with salt.

4

10 minutes before the end of the baking time, heat oil in a pan and fry the Merguez at medium temperature for about 8 minutes until golden brown, turning repeatedly.

5

Meanwhile, in a bowl, mix oil with the rest of the white wine vinegar to make a vinaigrette. Season with sugar, salt and pepper to taste. Take the potatoes out of the oven. Right before serving, mix the wild herb salad with the vinaigrette.

6

Arrange the merguez with the tarragon hummus, the wild herb salad, and roast potatoes on a flat plate.

Ingrediënts:

  • 4 merguez sausages
  • 3 potatoes
  • ¼ cup wild herb salad
  • 1 bunch tarragon
  • 2 cups chickpeas
  • 1-1/2 tbsp tahini
  • ½ tsp cumin

Plus:

  • 8 tbsp. olive oil
  • 2 tsp white wine vinegar
  • Salt
  • Pepper

Cooking Time

15 min

Servings

2

Skill Level

Easy

Cooking Time

40 min

Servings

2

Skill Level

Easy