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)
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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