Lamb sausage is one of those things that I truly enjoy, but somehow don’t find myself cooking very often. Sausages can be made with all kinds of ingredients including beef, chicken, pork, lamb and even seafood. Merguez sausage is lamb sausage mixed with Middle Eastern spices like cumin, coriander and red chilies, or chili paste; like harissa. This particular lamb sausage is not spicy, but has a well-seasoned taste that pairs nicely with legumes.
Red lentils sometimes are confusing because they look orange, not red, but cook up similar to brown, or green lentils within about 20 minutes. Lentils absorb the enriched spiced broth, and become exceptionally earthy with a fork tender chew. I think lentils, along with a bit of curry powder, and some vegetables make an outstanding place for Merguez to nestle because the flavors meld so well together.
Cooking this dish on the stove top is an easy process and I adore that fact that you use only one pan and the entire dish is done in under thirty minutes. The browning of sausage takes place in the skillet first, before the layering of the other ingredients begins. I do serve this meal straight from the skillet, which makes a nice family-style presentation, along with a tossed arugula salad, and big red wine, like a Petite Syrah to complete the meal.
1 pound Merguez sausage, or other lamb sausage
2 stalks celery, sliced
2 carrots, peeled and diced
1 white onion, diced
1 clove garlic, minced
1 cup red lentils, rinsed
1 tablespoon good curry powder, I like Vadouvan
2 cups chicken broth
1/2 cup fresh parsley, roughly chopped
salt & pepper
- In a large skillet over medium-high heat, add sausages and brown on all sides, about 5 minutes. Remove sausages and set aside.
- Add celery, carrot and onion to skillet and sauté for 4 minutes. Sprinkle with 1 1/2 teaspoons salt and 1/2 teaspoon pepper, stir. Add garlic and curry powder, stir. Cook for 1 minute.
- Add broth and rinsed lentils to skillet. Stir to combine lentils with other vegetables.
- Place browned sausages on top of vegetables and turn heat to medium-low. Place lid over top and cook for 15-20 minutes or until lentils are fork tender.
- Remove lid and continue to cook, while broth reduces for 3 minutes. Sprinkle skillet with fresh parsley and a bit more salt. Enjoy!