Merguez Sausage with Peppers and Onions
Spiced North African lamb sausages seared until crispy, then nestled with sweet bell peppers and onions in a cumin-scented pan sauce. A bold, protein-packed one-pan dinner ready in under 40 minutes.
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Ingredients
- 1 lb merguez sausage links
- 2 tbsp olive oil
- 2 red bell pepper, sliced thin
- 2 yellow bell pepper, sliced thin
- 2 yellow onion, sliced thin
- 4 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 14 oz crushed tomatoes
- 1 tsp kosher salt
- 1/2 tsp black pepper, freshly ground
- 1/4 cup fresh flat-leaf parsley, roughly chopped
Instructions
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1
Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 1 lb merguez sausage links and sear, turning occasionally, until browned on all sides and cooked through to an internal temperature of 160°F (71°C), about 8-10 minutes. Transfer to a plate and tent loosely with foil.
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2
Reduce heat to medium. Add 2 sliced thin yellow onion and 2 sliced thin red bell pepper and 2 sliced thin yellow bell pepper to the same skillet. Cook, stirring often, until softened and beginning to caramelize, about 8 minutes.
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3
Add 4 minced garlic cloves, 1 tsp ground cumin, and 1 tsp smoked paprika. Stir and cook until fragrant, about 1 minute.
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4
Pour in 14 oz crushed tomatoes and season with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Stir to combine, scraping up any browned bits from the bottom of the pan.
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5
Return the merguez sausage links to the skillet, nestling them into the pepper and tomato mixture. Simmer over medium-low heat for 5 minutes until everything is heated through and the sauce thickens slightly.
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6
Garnish with 1/4 cup roughly chopped fresh flat-leaf parsley and serve immediately, with crusty bread or couscous if desired.
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