Merguez sausage, roast potato and aïoli baguettes

Merguez sausage, roast potato and aïoli baguettes
  • Serves icon Serves 4
  • Time icon 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.

Nutrition: per serving

Calories
848kcals
Fat
35.8g (13.1g saturated)
Protein
31.8g
Carbohydrates
93.4g (5.6g sugars)
Fibre
12.6g
Salt
1.8g
Calories
848kcals
Fat
35.8g (13.1g saturated)
Protein
31.8g
Carbohydrates
93.4g (5.6g sugars)
Fibre
12.6g
Salt
1.8g

Ingredients

  • 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

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

delicious. tips

  1. 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.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine
Subscribe now

Rate & review

Rate

5 votes

Reviews

Share your thoughts...

Rate & review

Rate

5 votes

Subscribe to our magazine

Subscribe to delicious. magazine this month, save over 40% and get a free 1 year tastecard membership

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine