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Photos, Recipes & CookTales For Those Who Enjoy Cooking


Serves 2

A CookTale

Merguez Lamb Sausages are an occasional treat. Served with Cannellini Beans or a bitter Green like Broccoli Rabe, it’s a lively main course. Add the highly spicy North African condiment Harissa that traditionally accompanies Merguez, and you might want your next offshore holiday to be to Morocco, specifically, Marrakech.


4 to 6 Merguez Sausages (ours came from Heather Ridge Farm or they are available online)
14 oz can of Cannellini Beans
Half a 14 oz can of Diced Tomatoes
Red Onion (1/4″ dice)
1 Garlic clove (sliced)
Kosher Salt & Black Pepper
Basil leaves (cut to a chiffonade)


1. Add 1 TB of EVOO to a hot pan. Cook the Merguez, turning from time to time until cooked through, about 6 minutes. Set aside.

2. To the same pan add the Garlic, cook for a few minutes, then add the Onion. When the Onion has softened, add the Tomatoes & then the Beans. Cook the Stew for about 10 to 15 minutes. Add a few ounces of water if necessary.

3. To plate, place a bed of the Bean Stew on the plate topped with 2 or 3 Sausages. Serve Harissa on the side.

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