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Merguez with Chickpea Purée and Eggplant Jam

Photo: Cedric Angeles; Styling: Robyn Valarik
Total time 2 hrs
Yield Serves 6
Merguez, an aromatic North African sausage, makes a delicious change from the plain old hot dog--especially when you add these sides. The pleasantly bitter dandelion greens cut the fat of the sausage. Suzanne Goin, chef and co-owner of four Los Angeles restaurants--Lucques, A.O.C., Tavern, and the Larder at Maple Drive--created this recipe for an outdoor feast celebrating the 10th anniversary of A.O.C.

Ingredients

Nutrition Information

  • calories 330
  • caloriesfromfat 57 %
  • protein 30 g
  • fat 21 g
  • satfat 0.0 g
  • carbohydrate 5.5 g
  • fiber 2.7 g
  • sodium 914 mg
  • cholesterol 105 mg

How to Make It

  1. Skewer sausages if using coils. Heat a grill to medium-low (300° to 350°) and cook sausages, turning as needed, until evenly browned outside and cooked all the way through, about 15 minutes.

  2. Rinse dandelion greens. Arrange on a large platter with grilled sausage. Serve with purée and jam.

  3. *Find merguez at butcher shops. If you can't find coiled sausages, buy the individual links, planning on 5 oz. per person.

  4. Note: Nutritional analysis is per 5 oz. Merguez.