Serves a Crowd
Fennel, Merguez, and Preserved Meyer Lemon Braise
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7 Reviews
Judith P.
July 3, 2013
This sounds like a tagine recipe because of the veggies and spices that usually make a fabulous, flavorful sauce.
carswell
February 10, 2013
I finally dragged my merguez sausages out of the freezer today and made this recipe. For the record - I did not use anywhere near as much stock as the recipe called for - 4 cups seemed an inordinate amount. I used about a cup and a half - and roasted the whole kit and caboodle for about an hour and a half - there was no need to reduce the pan juices.
I served it over rice since I had no couscous in the pantry. I feel it turned out really well - and I'll make it again.
I served it over rice since I had no couscous in the pantry. I feel it turned out really well - and I'll make it again.
Rebecca C.
February 10, 2013
It was good but not as great as I expected it to be. The veggies and sausage got overcooked being in there for an hour. The sauce was OK but more just spicy hot than rich in flavor. I wonder if sautéing the veggies (fennel, onion, carrot) prior to oven time would maintain their flavor better? and, maybe, putting the whole dish in for less time. As for the sauce, maybe more cinnamon and lemon? plus, I recently saw lamb stock, I wonder about using that.
Cristina S.
February 10, 2013
Rebecca, I kept the vegetable pieces quite large, so they turned out pleasantly soft, but not overcooked. I'm sorry the recipe didn't live up to your expectations, but feel free to fiddle with it according to your personal preferences.
carswell
January 28, 2013
Serendipity - I just bought merguez sausages on the weekend! I think I'll pick up some fennel and green olives on the way home tonight. I've kept preserved lemons in my fridge as a staple ever since buying a north African cookbook years ago.
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