Merguez Sausages, Lemon and Herbs
A way to get acquainted with Merguez sausages in a slightly more upmarket fashion then eating them directly out of the pan in the back of a van.
––6 skinny merguez sausages
––1 tablespoon olive oil
––1 clove garlic
––1 teaspoon of finely chopped fresh rosemary
––zest of half a lemon
––Generous handful of flat leaf parsley and basil, roughly chopped
––1 can of cannellini beans (240g drained weight), rinsed
––Juice of half a lemon
Heat a non-stick frying pan over a high heat and fry the sausages until golden and cooked through. In a separate pot heat the olive oil gently over a low heat and add the garlic, rosemary and zest and stir over the heat to allow the flavours to release. Pour in the beans and toss to coat well. Stir in the juice and a little oil from the sausages and remove from the heat. Spoon the beans onto warm plates, top with the sausages and scatter over the parsley and basil. Drink a very cold, dry glass of white wine with this and soak up the juices with some good bread.