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 |
| 1 clove of garlic | |
| 1 bunch | Tarragon |
| 400 g | Chickpeas |
| 25 g | Tahini |
| 2 g | Cumin |
| Additionally | |
| 8 tbsp | Olive oil |
| 2 tsp | White wine vinegar |
| Salt | |
| Pepper | |
| Kitchen Helpers | |
| Immersion blender |
Instructions
Step 1 of 6:
Preheat oven to 180 °C fan/convection or 200 °C conventional. Clean the potatoes and cut them into approx. 2 cm cubes with the skin on. Peel and finely chop the garlic. Pluck the tarragon leaves from the stems and chop roughly.
Step 2 of 6:
In a bowl, toss the potatoes with 2 tbsp oil, salt, and half of the garlic. Then place on a baking sheet lined with parchment paper and bake for approx. 25 minutes on the middle rack in the preheated oven until golden brown.
Step 3 of 6:
Drain the chickpeas and reserve the water. Combine the chickpeas with the remaining garlic, tahini, cumin, tarragon, 7 tbsp of the drained water, oil, and white wine vinegar in a tall container and purée finely with an immersion blender. Season with salt.
Step 4 of 6:
Heat oil in a pan 10 minutes before the end of the baking time and fry the Merguez sausages over medium heat for approx. 8 minutes until golden brown, turning several times.
Step 5 of 6:
Meanwhile, in a bowl, combine oil and the remaining white wine vinegar to make a vinaigrette. Season with sugar, salt, and pepper to taste. Remove the potatoes from the oven. Shortly before serving, toss the wild herb salad with the vinaigrette.
Step 6 of 6:
Arrange the Merguez sausages together with the tarragon hummus, wild herb salad, and roasted potatoes on a flat plate.
