Merguez with Halloumi and Flame-Roasted Peppers

Recipe courtesy Nigella Lawson
(Copyright 2007, Nigella Express, Hyperion, All Rights Reserved)

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Picture of Merguez with Halloumi and Flame-Roasted Peppers Recipe Photo: Merguez with Halloumi and Flame-Roasted Peppers Recipe
Rated 4 stars out of 5
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Total Time:
25 min
Prep
5 min
Cook
20 min
Yield:
4 servings
Level:
Easy
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Directions

This is another easily assembled sausage dish, but slight lighter all told. Not that it wouldn't fill up a tableful of hungry eaters, but nothing can compete with sauerkraut for putting hairs on chests, and that sort of general bolstering.

I keep packets of halloumi cheese on perpetual standby in my fridge, and the peppers I keep in jars in the cupboard. But you could always use a packet of frozen char grilled peppers if you have them. Indeed, if you slice them thinly enough, you can use fresh bell peppers. Merguez is my spicy sausage of choice here, but chorizo has a longer fridge life if that's a consideration. Anything you can buy vacuum-packed can only help here, too.

Ingredients

  • 8 merguez or spicy sausages (approximately 12 ounces)
  • 1 (8-ounce) block halloumi cheese
  • 1 (8-ounce) jar flame-roasted peppers
  • 1 tablespoon garlic oil

Preheat the oven to 425 degrees F.

Place the sausages into a low-sided roasting pan (this makes the cooking time quicker).

Slice the halloumi into 1/4-inch slices and then lay them on and around the sausages in the pan.

Take the peppers out of the jar and also strew them around the sausages and cheese, cutting them into smaller slices and pieces as you go, then drizzle over the oil. Cook for 15 to 20 minutes, by which time the sausages should have browned and the cheese colored in places.

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Newest Ratings and Reviews

Read all 3 reviews

  • on October 08, 2008

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    The Halloumi cheese was pricey but to try this dish it was worth it ; Nigella is so refreshing and different. She presents european and mediterranean tastes and techniques all American cooks should take note of.

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  • on June 15, 2008

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    We just had to make this after watching the show! It was fast, easy, and delicious, and we'll definitely make this again and again, although not too often after seeing the juices in the pan. Thank you, Nigella! You are such a pleasure to watch and listen to!

    people found this review Helpful.
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  • on February 17, 2008

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    This was my first time using this kind of cheese and the roasted red peppers.
    I liked the simplicity of this dish and the easy to make quality of it. It is so refreshing when I find a recipe that is simple and good! I would recommend a nice, preservative free baquette to go with it...it has a European appeal this dish.

    people found this review Helpful.
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