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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