On a recent trip to our local butcher, I inquired about the homemade merguez they always used to have on hand. He said they weren’t making any more of it because folks weren’t buying much of it, for some reason.
I always thought it was delicious so I must’ve sounded pretty bummed out to hear that. He did, however, have some chicken sausages in the freezer that he was keeping for the customers who requested it (I never even knew they made it).
I took a package, defrosted it in the refrigerator, and pondered what to do with it, as all my plans for merguez and homemade sausage have been averted lately. I wanted to make sausage myself, but can’t seem to find the sausage maker attachment that goes to my Kitchen-Aid mixer- so has been life since I moved earlier this year (many kitchen items are still in boxes)…
But, I had some beautiful heirloom tomatoes and some fresh parsley: two ingredients that can make any dish better. So here’s what I did to make this beautiful and delicious recipe. Next time, I hope to bring you my own version of homemade sausages and how you can do it, too. insha’allah…
Chicken Sausages with Heirloom Tomatoes
Ingredients
2 tablespoons olive oil or grape seed oil
8 chicken sausages (or lamb, beef, turkey)
4 large heirloom tomatoes, roughly chopped
Freshly chopped garlic (optional)
Fresh parsley, roughly chopped
Directions
In a medium-size sauté pan or cast iron skillet, heat the oil. Add the sausages and brown on one side, about five minutes.
Turn the sausages and add the tomatoes and garlic. Cook an additional 5-7 minutes, or until they are browned. Cover, lower the heat and continue to cook for an additional 5-7 minutes.
Remove from heat and add freshly chopped parsley just before serving.