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Article: ...eating in; TODAY'S RECIPE Merguez sausages with pomegranate molasses.
- Article from:
- The Evening Standard (London, England)
- Article date:
- April 18, 2006
CopyrightCOPYRIGHT 2006 Solo Syndication Limited. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Byline: CARINA COOPER
Merguez sausages are made of lamb and are common in North African cuisine. They can come devilishly spicy, so check for your own preference as to whether you are buying mild or spicy.
Pomegranate molasses is available from Middle Eastern delis or big supermarkets. Serve with steamed couscous.
Extra-virgin olive oil 1 red onion finely chopped 2 garlic cloves finely chopped 6 Merguez sausages 1 dsp pomegranate molasses 1 handful of basil TO COOK Preparation: 10 minutes.