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Ingredientes
- 2 Tbsp. flat parsley minced
- 2 Tbsp. oregano minced
- 2 Tbsp. coriander minced
- 4 clv garlic peeled and minced
- 1 tsp cayenne pepper
- 1 tsp crushed (dry) chillies
- 4 Tbsp. white wine vinegar
- 4 Tbsp. extra virgin olive oil
- 900 gm merguez sausages
Direcciones
- Combine everything (apart from the sausages) and season to taste.
- Allow to stand for at least an hour.
- Cook the merguez on the barbecue for 15 to 20 min turning till done.
- Serve warm with chimichurri.
- Awardwinning merguez sausages are available by mail order from Edwards of Conwy (014-92592443); and from John Henderson of Kirkcaldy (015-92260980) who also makes superb baby black puddings that can be foilwrapped and barbecued in 10 min.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 37g | |
| Recipe makes 4 servings | |
| Calories 140 | |
| Calories from Fat 125 | 89% |
| Total Fat 14.2g | 18% |
| Saturated Fat 1.95g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4mg | 0% |
| Potassium 92mg | 3% |
| Total Carbs 3.61g | 1% |
| Dietary Fiber 1.9g | 6% |
| Sugars 0.15g | 0% |
| Protein 0.75g | 1% |
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