Saturday, 19 January 2013

Baked Merguez Sausage Parcels

This is one of my go to meals as it is very adaptable and easy to make. I don't often make things more than once, nor do I tend to read books more than once, but it's nice to have that comfort of making something you know will work every so often.

You could pretty much use any kind of sausage in this recipe, I like the spicy kick of merguez which compliments the peppers and onions but you could just use pork sausages. You can also fiddle with the pepper mixture, I pretty much always use peppers and onions, but I have used both courgettes and mushrooms at different times with success as here, and the original recipe adds par boiled potatoes to the veg mix.

When I make this without the potatoes I tend to serve it with brown rice, but it also goes well with a nice mash.

Baked Merguez Sausage Parcels (adapted from a Waitrose Recipe Card)
(Serves 4)

2 tbsp oil
8 merguez sausages
2 red peppers, finely sliced
1 red onion, finely sliced
3 cloves garlic, finely sliced
1½ tsp smoked paprika
75ml dry white wine or vegetable stock

Preheat the oven to 200°C.

Heat a large frying pan over a medium heat, add 1 tablespoon of the oil and fry the sausages for 4-5 minutes, or until just browned. Remove from the pan. Add another tablespoon of oil to the pan and fry the peppers and red onion for 3 mins, until starting to soften, then add the garlic and cook for one min more . Stir in the smoked paprika and season. Remove from the heat and set aside.

Line 4 squares of foil, each approximately 30cm square, with a slightly smaller piece of baking parchment. Divide the pepper mixture between the squares and top with 2 sausages per parcel. Drizzle with any juices from the pan.

Fold the squares in half to form a parcel and turn in the edges to seal, leaving 1 edge open. Divide the wine or vegetable stock between the parcels then fold over the last edges to seal completely. Place onto 2 baking sheets. Bake in the oven for 30 minutes or until the sausages are cooked through.

Serve in the bags with a green salad.

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