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Photo: Cedric Angeles; Styling: Robyn Valarik Photo by: Photo: Cedric Angeles; Styling: Robyn Valarik

Merguez with Chickpea Purée and Eggplant Jam

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

  • Yield: Serves 6
  • Total: 2 Hours


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


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.

Nutritional Information

Amount per serving
  • Calories: 330
  • Calories from fat: 57%
  • Protein: 30g
  • Fat: 21g
  • Saturated fat: 0.0g
  • Carbohydrate: 5.5g
  • Fiber: 2.7g
  • Sodium: 914mg
  • Cholesterol: 105mg

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Merguez with Chickpea Purée and Eggplant Jam Recipe