Merguez sausage, roast potato and aïoli baguettes
- October 2018
- Serves 4
- Hands-on time 30 min, oven time 1-1½ hours
Henry Harris stuffs warm baguettes with Merguez sausages, crispy duck fat roast potatoes and a homemade garlicky aioli. It’s the perfect pick-me-up and guaranteed to put a smile on your face.
- 35.8g (13.1g saturated)
- 93.4g (5.6g sugars)
- 12 lamb merguez sausages
- Olive oil for brushing
- 4 small baguettes
For the duck fat roast potatoes
- 1.5kg large, floury potatoes, such as king edward or desiree
- 250g duck or goose fat
- 2 garlic bulbs
- Small bunch fresh rosemary, leaves picked and chopped
For the aïoli
- 1 large garlic clove
- ½ tsp sea salt flakes
- 1 tsp dijon mustard
- Lemon juice to taste
- 3 medium free-range egg yolks
- 250ml vegetable oil
- 250ml extra-virgin olive oil
- Heat the oven to 180°C/160°C fan/gas 4. Peel the potatoes and cut into small chip-like wedges. Rinse well, put in a large pan, cover with cold water and season with salt. Bring to the boil, then simmer the potatoes for 3-4 minutes. The outside of them should be soft and the insides still just undercooked. Drain the potatoes in a colander and leave to steam dry for 5 minutes.
- Put the duck or goose fat in a large roasting tin and put over a medium heat on the hob (if your roasting tin won’t go on the hob, heat in the oven for 5-6 minutes). Tip the potatoes into the roasting tin and season with salt and pepper. Break the cloves from the garlic bulbs and bash each clove with the side of a large knife. Add them to the tin with the rosemary and gently toss everything to coat in the fat. Roast for 1-1½ hours, turning every 20 minutes or so, until crisp and golden.
- Meanwhile, make the aïoli. Put the garlic and salt in a mini food processor and pulse briefly. Add the mustard, 1 tsp lemon juice and the egg yolks, then whizz until smooth. Combine the oils in a jug and slowly drizzle into the egg yolk mixture while the motor is running. The mixture should form a thick emulsion. If the emulsion becomes too thick, add a tiny splash of warm water. Season to taste with salt, lemon juice and black pepper, then set aside.
- Heat a griddle (or frying) pan over a medium-high heat. Brush the merguez sausages with a little oil, then grill on each side for 5 minutes until cooked through.
- Split the baguettes open and smear each with a tablespoon of aïoli. Wedge 3 merguez sausages into each baguette, then press in a small handful of roast potatoes (put any extra in a bowl and serve alongside with the remaining aïoli). Eat straightaway, with plenty of paper napkins to hand – the juices from a merguez sausage have impressive staining qualities.
Buy merguez from Middle Eastern food shops, online or at good butchers.
This makes enough potatoes to have as a side dish to dip in the aïoli. Even then, you’ll have leftover aïoli – cover and chill for up to 3 days.
If you don’t have a mini food processor, make the aïoli by hand: crush the garlic and salt to a paste in a pestle and mortar, then whisk the lemon, mustard, garlic and egg yolk in a large bowl. Drizzle the oil in very slowly, whisking until thick.
Use a good shop-bought aïoli and frozen roast potatoes or oven chips if you’re making this in a hurry or as late-night sustenance.
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