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Merguez with Chickpea Purée and Eggplant Jam

Serves 6

Total Time
2 hrs

Merguez, an aromatic North African sausage, makes a delicious change from the plain old hot dog--especially when you add these sides. The pleasantly bitter dandelion greens cut the fat of the sausage. Suzanne Goin, chef and co-owner of four Los Angeles restaurants--Lucques, A.O.C., Tavern, and the Larder at Maple Drive--created this recipe for an outdoor feast celebrating the 10th anniversary of A.O.C.

su-Merguez with Chickpea Purée and Eggplant Jam

Photo: Cedric Angeles; Styling: Robyn Valarik
 2 pounds merguez, preferably in 6 individual coils*
 10 to 15 dandelion greens or large arugula leaves
  Chickpea Purée
  Eggplant Jam
Step 1

Skewer sausages if using coils. Heat a grill to medium-low (300° to 350°) and cook sausages, turning as needed, until evenly browned outside and cooked all the way through, about 15 minutes.

Step 2

Rinse dandelion greens. Arrange on a large platter with grilled sausage. Serve with purée and jam.

Step 3

*Find merguez at butcher shops. If you can't find coiled sausages, buy the individual links, planning on 5 oz. per person.

Step 4

Note: Nutritional analysis is per 5 oz. Merguez.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 330Calories from Fat 57
% Daily Value *
Total Fat 21g33%

Saturated Fat 0.0g0%
Cholesterol 105mg35%
Sodium 914mg39%
Total Carbohydrate 5.5g2%

Dietary Fiber 2.7g11%
Protein 30g60%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.