Spicy Merguez and Mango

This weekend I was happy to find Merguez sausage at Whole Foods.  The red, spicy lamb sausage called for a perfect pairing – couscous, rice, beans? I decided to go with a French theme and prepared French green lentils.   I added some sweetness to the spiciness of the sausage by adding a few slices of Champagne mango, my favorite variety of mango.

MangoTo prepare this dish, simply sauté the lamb sausage in olive oil in a non-stick pan.   (Were we enjoying spring weather, I would have grilled the sausage outdoors; however, we in the Northeast are still experiencing snow events!) The links are thin, so they only take a few minutes per side.

To cook the lentils, place one cup of lentils and four cups of water in a medium pot, bring to a boil and then turn down to simmer for about 20 minutes.  Taste the lentils to make sure that they do not become mushy and fall apart. Drain the lentils into a bowl and drizzle with extra virgin olive oil and freshly squeezed lemon juice.   Season with salt and pepper and stir together.

Plate two scoops of lentils with a sausage link sliced into two.   Add some fresh slices of Champagne mango and a slice of lemon.   The bright yellow of the mango and lemon alongside the red sausage makes for a vibrant plate.

LambLentil

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