Lamb merguez sausage and butterbean stew
Let’s warm up with a big bowl of lamb merguez sausage and butterbean stew and some crusty buttered bread. This is the winter food we all need to feel that little bit less sad that it’s still winter.
Also, I love a recipe that includes butterbeans because they’re often neglected yet they’re delicious and so filling…and cheap, which I always love in any ingredient.
What is lamb merguez?
It is basically a sausage made with lamb, beef, or a mixture stuffed within an intestine casing. Sausages always sound a bit gross when you describe them like that, but they are delicious and absolutely make a full English brekky. Back to this sausage…they’re typically spiced with cumin, chilli or even harissa, which gives you that reddish colouring and beautiful bit of heat.
If you can’t find a lamb merguez sausage, don’t panic, just use whatever sausages you fancy. Feel free to spice up your stew if you want to replicate the spice from the missing sausages.
Can I have some more please?
For more main meal inspo to mix up dinner time and make it exciting again, you can find more of my recipes here.
Ingredients
- 2 lamb merguez sausages
- 1 red pepper, chopped into 1 inch pieces
- ½ a butternut squash
- 1 tin butter beans
- 300ml chicken stock
- 4 leaves of cavolo nero
- 1 tbsp butter
- Salt, pepper and olive oil
Method
- Preheat the oven to 180ºc/350ºf. Drizzle the butternut squash half with olive oil and season with salt and pepper. Roast on a baking tray for 1 hour, or until tender.
- Preheat a large frying pan over a medium heat and add a glug of olive oil. Slice the sausages into 1 inch circles and fry off with the pepper. Scoop out the butternut squash flesh and mix it through. Pour in the butter beans and chicken stock. Stir through the butter and cavolo nero, then leave to simmer.
- Season the stew well and spoon into bowls. Serve with plenty of buttered crusty bread.