Chilli, merguez sausage and tomato soup

Chilli, merguez sausage and tomato soup

By
From
Slow
Serves
4
Photographer
Tara Fisher

Merguez sausages come from North Africa and the Middle East. They are made with lamb, beef or a mixture of the two, along with fennel seeds and garlic, but it’s the chilli paste or harissa they contain that gives them the delicious kick and colour when they’re cooked.

Ingredients

Quantity Ingredient
500g merguez sausages
2 shallots
2 garlic cloves
2 fresh red chillies
150ml white wine
400g cherry tomatoes
400g tinned haricot beans, drained and rinsed
1.5 litres chicken stock
6 tablespoons fresh basil leaves
2 tablespoons extra-virgin olive oil
sea salt
freshly ground black pepper

Method

  1. Cut the merguez sausages into 2cm chunks. Heat a large sauté pan or flameproof casserole dish over a medium-high heat, add the merguez sausages and fry for 3–4 minutes, stirring occasionally, until golden brown. Meanwhile, roughly chop the shallots and garlic and finely chop the chillies. Reduce the heat, then add the shallots, garlic and chillies and cook gently for 10 minutes, until softened but not coloured.
  2. Add the white wine and simmer until reduced by half, then add the cherry tomatoes and cook for 3–4 minutes, squashing them down with the back of the spoon. Add the beans and stock and bring to a gentle simmer, then cover and cook for 1 hour. Once cooked, roughly chop the basil. Season the soup with salt and pepper. Scatter with the basil and drizzle with olive oil just before serving.
Tags:
James Martin
Saturday Kitchen
slow cooking
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