Merguez with tarragon hummus and roasted potatoes
The Merguez is a sausage originally from North African cuisine. Made from minced lamb and beef, its flavor is rounded off by its subtle seasoning and mild spiciness—together, these aromas enrich our selection on the grill and add the necessary heat to our summer plates.
The merguez sausage really shines alongside the fresh hummus. Our particular highlight is the tarragon, which adds a savory note to the hummus. This summer delight is completed with a fresh wild herb salad and roasted potatoes.
50 min
Total Time
35 min
Cooking Time
15 min
Preperation Time
Ingredients
| 4x | Merguez |
| 3x | potatoes |
| 50 g | wild herb salad |
| 1x | garlic clove |
| 1 bunch | tarragon |
| 400 g | chickpeas |
| 25 g | tahini |
| 2 g | cumin |
| additionally | |
| 8 tbsp. | olive oil |
| 2 TL | white wine vinegar |
| salt | |
| pepper | |
| Kitchen Accessories | |
| immersion blender |
Instructions
Step 1 of 6:
Preheat the oven to 180 °C fan or 200 °C conventional heat. Clean the potatoes and cut them into approx. 2 cm cubes, leaving the skin on. Peel the garlic and finely chop it. Pluck the tarragon leaves from the stems and roughly chop them.
Step 2 of 6:
In a bowl, mix the potatoes with 2 tbsp. oil, salt, and half of the garlic. Then place them on a baking tray lined with baking paper and bake on the middle shelf in the preheated oven for approx. 25 minutes until golden brown.
Step 3 of 6:
Drain the chickpeas and reserve the liquid. Place the chickpeas together with the remaining garlic, tahini, cumin, tarragon, 7 tbsp. of the reserved liquid, oil, and white wine vinegar in a tall container and blend finely with a hand blender. Season with salt.
Step 4 of 6:
10 minutes before the end of the baking time, heat oil in a Frying Pan and fry the merguez over a medium heat for approx. 8 minutes until golden brown, turning several times.
Step 5 of 6:
Meanwhile, in a bowl, mix oil and the remaining white wine vinegar into a vinaigrette. Season with sugar, salt, and pepper to taste. Take the potatoes out of the oven. Just before Serve, toss the wild herb salad with the vinaigrette.
Step 6 of 6:
Arrange the merguez together with tarragon hummus, wild herb salad, and roasted potatoes on a flat plate.
