Merguez sausages with pomegranate molasses
Merguez sausages are a red, spicy lamb or beef-based sausage. They originated in North Africa. I prefer the lamb variety. Merguez sausages are longer than usual sausages. I make three little sausages out of each one when serving them before dinner or as part of mezze. This is a short, simple recipe but a lovely way of serving these delicious sausages. We sometimes offer them with drinks before dinner, they are hugely popular.
- 500g Merguez sausages
- 2 tablespoons pomegranate molasses,
available in speciality food stores
- 1 tablespoon sesame seeds
- Give each sausage about three to four twists, a third from the top and the bottom, as though making a balloon animal at a children’s party. Using a kitchen scissors, snip at the twist to separate to create ‘cocktail’ sausages.
- Preheat a chargrill pan or barbecue to medium and cook sausages, turning occasionally, for eight minutes or until cooked through. Transfer sausages to a bowl, add pomegranate molasses and stir to combine. Sprinkle over the sesame seeds and serve.
Pomegranate molasses is more readily available now, often found in good supermarkets in the spice aisle. Merguez sausages can be found in Hicks or Fallon & Byrne, Dublin, O’Flynns in Cork or other good butcher shops. Any lamb sausages will work for this recipe.
Gourmet caterer Eunice Power puts quality Irish lamb to good use, combining local ingredients with her love for Middle Eastern flavours to create versatile dishes ideal for family get-togethers, midweek meals and freezer-friendly staples
Recipes in this series: