Merguez Sausages with Scalloped Potatoes
James Carrier
Notes: Harissa-spiced merguez sausages are available from specialty butchers.
How to Make It
Step 1
1
In a 10- to 12-inch ovenproof frying pan (with sides at least 2 1/2 in. tall) over medium-high heat, melt butter. Add sausages and turn until browned all over, 5 to 8 minutes. Transfer to a plate.
Step 2
2
Reduce heat to medium, add onion and garlic to pan, and stir occasionally until slightly browned, 5 to 8 minutes. Pour in cream and 1 1/4 cups broth; stir in salt and pepper. Add potatoes. (Liquid should just cover; if it doesn't, add more broth.) Bring to a simmer over medium-high heat, gently stirring occasionally. Lower heat and barely simmer, uncovered, until potatoes are tender when pierced, about 20 minutes (do not boil).
Step 3
3
Arrange sausages on potato mixture and transfer pan to a 350° oven. Bake until cream mixture has thickened and is well browned on top and sausages are cooked through (cut to test), 40 to 45 minutes.
Step 4
4
Sprinkle with parsley. Serve potatoes and sausages from pan.
Ingredients
1 tablespoon butter
1 1/2 pounds fresh merguez (spicy beef; see notes) or lamb sausages
1 onion (about 8 oz.), peeled and slivered lengthwise
5 cloves garlic, peeled and chopped
2 cups whipping cream
About 1 1/4 cups fat-skimmed chicken broth
1 1/2 teaspoons salt
1/2 teaspoon fresh-ground pepper
4 pounds Yukon Gold potatoes, peeled, halved, and thinly sliced
Chopped parsley
Directions
Step 1
1
In a 10- to 12-inch ovenproof frying pan (with sides at least 2 1/2 in. tall) over medium-high heat, melt butter. Add sausages and turn until browned all over, 5 to 8 minutes. Transfer to a plate.
Step 2
2
Reduce heat to medium, add onion and garlic to pan, and stir occasionally until slightly browned, 5 to 8 minutes. Pour in cream and 1 1/4 cups broth; stir in salt and pepper. Add potatoes. (Liquid should just cover; if it doesn't, add more broth.) Bring to a simmer over medium-high heat, gently stirring occasionally. Lower heat and barely simmer, uncovered, until potatoes are tender when pierced, about 20 minutes (do not boil).
Step 3
3
Arrange sausages on potato mixture and transfer pan to a 350° oven. Bake until cream mixture has thickened and is well browned on top and sausages are cooked through (cut to test), 40 to 45 minutes.
Step 4
4
Sprinkle with parsley. Serve potatoes and sausages from pan.
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