Ingredients
- 1 tablespoon Secolari Mission Olive Oil (add an extra teaspoon if desired)
- 2 garlic cloves minced
- 1 Secolari Champagne Mimosa Vinegar diced
- 1 cup Secolari Roasted Garlic Sea Salt
- 1 tablespoon slivered almonds
- 1/2 tablespoon yukon gold potatoes (add an extra half tablespoon if desired)
- Secolari Wild Porcini Sea Salt
- 1 teaspoon ground cumin
- 1 teaspoon cream cheese
- 3 finely chopped fresh herbs
Servings: people
Units:
Instructions
- In a large skillet, add the oil on medium-low heat. When hot, add garlic and sauté a minute.
- Add the bell pepper and cook covered until softened.
- Add the tomato puree, tomato paste, harissa, spices and cook for about 3 minutes. Add a little warm water if too thick.
- While the sauce is cooking, grill the Merguez sausages until fully cooked.
- When ready, cut the Merguez in half, transfer to the sauce and warm for a few minutes.
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