Merguez Sausage Stew
Merguez Sausage Stew



  • Splash of olive oil
  • 6 merguez sausages, cut into chunks
  • 1 sliced onion
  • 1 chopped garlic clove
  • 600g tomatoes, quartered
  • 200ml chicken stock
  • 2 x 400g tins of cannellini beans or similar, drained
  • Handful of parsley, chopped
  • Heat the olive oil in a frying pan and fry the sausage chunks until browned and starting to crisp, then remove. Add the onion to the pan and cook for 5 mins, then add the garlic and cook for 2 mins more. Add the tomatoes to the pan, pour in the chicken stock and bring to a simmer for 5 mins.
  • Chuck the beans into the pan with the browned sausages, and simmer for 10 mins more. Once the sauce is nicely thickened, sprinkle with parsley and black pepper. Serve with crusty bread, and enjoy.
30 mins
4 serving

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