Merguez with Chickpea Purée and Eggplant Jam

Merguez with Chickpea Purée and Eggplant Jam Recipe
Photo: Cedric Angeles; Styling: Robyn Valarik
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.

Yield:

Serves 6

Recipe from

Sunset

Recipe Time

Total: 2 Hours

Nutritional 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

Ingredients

2 pounds merguez, preferably in 6 individual coils*
10 to 15 dandelion greens or large arugula leaves

Preparation

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.

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

Note: Nutritional analysis is per 5 oz. Merguez.

Note:

SuzanneGoin,

Lucques, Tavern, Larder at Maple Drive, A.O.C., all in Los Angeles,

October 2012
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