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Roasted Merguez w/Apples-NEEDS WORK




Source of Recipe


Food & Wine Magazine online


Recipe Introduction


Mike got some merguez from 2M Mediterranean market. The sausage wasn’t spicy, so I was really looking forward to using it. I found a sheet pan recipe at Food and Wine’s website that sounded really good. Unfortunately, it really wasn’t. And I’m not sure exactly why. On paper, it sounds right. But it was flat and not terribly interesting. The onions and apples didn’t caramelize like I expected. The sausage itself tasted very good, but the rest was bland. I’m including it in my recipes because I think, with some work, this could be very good. It is certainly simple enough and all the ingredients are good.


Recipe Link: https://www.foodandwine.com/recipes/roasted-merguez-sausage-apples-and-onions

List of Ingredients




1 1/2 pounds thin merguez sausage coil or links
3 (10-ounce) Honeycrisp or Pink Lady apples, cut into 1 1/2-inch wedges
3 (6-ounce) red onions, cut into 3/4-inch wedges
6 thyme sprigs
1/4 cup extra-virgin olive oil
8 medium garlic cloves, coarsely chopped
1 teaspoon lemon zest
1 1/2 teaspoon kosher salt
1 teaspoon black pepper
1/2 cup chopped fresh flat-leaf parsley


Recipe



Heat oven to 425F [could 450F be an improvement?]. Place the sausage on the baking sheet (leave a coil curled and scatter links across the pan).

Mix the apples, onions, thyme, olive oil, and lemon zest in a big bowl. Add salt and pepper. Spread this mixture around the sausage. Roast for about 25 minutes; sausage should be cooked through and the apples tender. Sprinkle with the parsley. Serve.

Serves 6.