Lamb sausage is one of those things that I don’t cook very often, but wish I did. 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 seasoned tasteful flavor 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 flavors of brothy spices and become exceptionally earthy with a fork tender chew. I think lentils, along with a tablespoon of curry powder and some vegetables make an outstanding bed for Merguez to rest because the flavors go 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. The sausage browning takes place first in the skillet and then the layering of the other ingredients begins. I love to serve this meal straight from the skillet, which make a nice presentation and a tossed arugula salad, and big red wine served alongside completes the meal.
1 pound Merguez sausage or other link 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 saute 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!