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Recipe Detail Page
Grilled Merguez Sausages with Baby Spinach, Curried Pickled Carrots & Goat Cheese
Summer 2022
Serves 4
Preheat grill to medium-high. Clean and oil grate. Grill 1 1/2 lbs (680 g) merguez (Moroccan lamb) sausages until cooked through, about 3 minutes per side. (Merguez are generally thin. Larger sausages will take about 5 minutes per side.) While sausages are grilling, place one 5-oz (140-g) container washed baby spinach in a salad bowl. Add 1 cup (250 mL) drained Curried Pickled Carrots (recipe follows), 2 tbsp (30 mL) extra virgin olive oil and 1 tbsp (15 mL) fresh lemon juice. Season with salt and pepper to taste. Mix thoroughly. Crumble 3 oz (85 g) goat cheese over salad. Serve with sausages.
Serves 4
Curried Pickled Carrots
This recipe borrows the technique of the Vietnamese pickle do chua and flavours the brine with South Asian spices. Like carrot slaw in a jar, it’s great as a little side with tandoori chicken or as a condiment for hot dogs or chicken salad sandwiches. Big carrots, sold loose, are the easiest to cut into julienne.
1 1/4 cups (310 mL) cider vinegar
1 cup (250 mL) water
1/2 cup (125 mL) sugar
2 tsp (10 mL) mustard seeds
1 tsp (5 mL) curry powder
1 1/2 lbs (680 g) very large carrots
1 1/2 tsp (7 mL) fine sea salt
1. Place vinegar, water, sugar, mustard seeds and curry powder in a small saucepan over high heat. Stir to dissolve sugar. When it comes to a boil, remove from heat. Cool until tepid.
2. While pickling liquid is cooling, peel and cut carrots into julienne on a mandoline. Place carrots in a colander set over a large mixing bowl and sprinkle with salt. Let stand 20 minutes, stirring occasionally. Rinse under cold running water and drain thoroughly.
3. Transfer carrots to a 1-L (4-cup) Mason jar. Pour cooled brine over carrots to within 1/2 inch (1 cm) of rim. Wipe rim clean and cover tightly with a lid. Label with date. Refrigerate at least 1 day and up to 1 month.
Makes 1 4-cup (1-L) jar
