Sausages
Merguez with Charred Peppers & Flatbread
Merguez wants medium heat and frequent turning — the casing stays intact and the fat bastes the sausage from inside.
Ingredients
- 12 Grillsons Merguez links
- 3 mixed peppers, torn
- 1 red onion, in wedges
- 2 tbsp olive oil
- Yogurt, mint and flatbread, to serve
Method
- Toss peppers and onion in oil and salt; start them in a hot grill pan.
- Add the merguez after 3 minutes. Cook 10–12 minutes over medium, turning often — never prick the casing.
- Pull everything when the sausage reads 71°C inside and the peppers are blistered.
- Pile onto flatbread with yogurt and mint.