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Merguez sausage baps & harissa ketchup

Three merguez sausage baps & harissa ketchup

Merguez sausage baps & harissa ketchup

Name: Merguez sausage baps & harissa ketchup
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4
Ingredients: 8 merguez sausages; 2 tbsp vegetable oil; 4 eggs; 4 crusty white baps; chopped parsley and chilli flakes to serve (optional); 3 tbsp olive oil; 2 red onions chopped; 2 celery sticks roughly chopped; 2 large garlic cloves chopped; 2 tsp coriander seeds crushed; 2 tsp fennel seeds crushed; 1⁄2 tsp ras el hanout; 1-2 tbsp rose harissa; 2 x 400g cans chopped tomatoes; 80g light brown soft sugar; 80ml balsamic vinegar

Good Food team

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Serves 4

Easy

Prep: 20 mins

Cook: 1 hr

A star rating of 4.7 out of 5.3 ratingsRate

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Enjoy a riff on a classic breakfast bap, with spicy merguez sausages topped with a crispy fried egg and served in a soft bap with smoky homemade ketchup

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Ingredients

Nutrition

Units:

MetricUS

8 merguez sausages
2 tbsp vegetable oil
4 eggs
4 crusty white baps
chopped parsley and chilli flakes

to serve (optional)

For the harissa ketchup

3 tbsp olive oil
2 red onions

chopped
2 celery sticks

roughly chopped
2 large garlic cloves

chopped
2 tsp coriander seeds

crushed
2 tsp fennel seeds

crushed
1⁄2 tsp ras el hanout
1-2 tbsp rose harissa
2 x 400g cans chopped tomatoes
80g light brown soft sugar
80ml balsamic vinegar

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Nutrition: Per serving

kcal536
fat31g
saturates9g
carbs38g
sugars6g
fibre25g
protein25g
salt2.1g

Method

step 1

First, make the harissa ketchup. Heat the oil in a large, heavy-based saucepan over a medium heat and fry the onions and celery with a pinch of salt for 10 mins until softened. Add the garlic, coriander seeds, fennel seeds and ras el hanout, and fry for 2 mins more. Stir in the harissa, tomatoes and 300ml water. Bring to a simmer and cook, uncovered, for around 15-20 mins, stirring often until the mixture is reduced and thickened. Remove from the heat, tip into a food processor and blitz until smooth. Or, use a hand blender. Sieve through a fine mesh sieve into a clean saucepan to remove any seeds, then add the sugar and vinegar and simmer uncovered for 10-15 mins, stirring often until saucy and shiny. Season well. Pour into a 500ml sterilised bottle or jar and leave to cool completely. Will keep in the fridge for up to two weeks.
step 2

Curl the sausages into a spiral shape and secure with a wooden skewer, if you like (or leave as they are). Fry in batches over a medium- high heat in half the vegetable oil for 5 mins on each side until golden brown and cooked through. Remove to a plate. Fry the eggs in the rest of the oil until golden and crisp at the edges. Split the baps and spread the bases with some of the harissa ketchup, then top each with two sausages, a fried egg, some parsley and chilli flakes, if using. Sandwich with the tops of the baps and serve.

Recipe from Good Food magazine, September 2021

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A star rating of 4.7 out of 5.3 ratings

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