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.
Sunset OCTOBER 2012
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.
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