1.Cook onion, bacon and garlic in heated oiled large saucepan, stirring, until onion softens and bacon crisps. Add undrained tomatoes and stock; bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally.
2.Meanwhile, cook sausages in heated oiled medium frying pan until browned and cooked through; slice thinly.
3.Add sausage to soup with beans; stir until soup is hot.
4.To make the gremolata; combine ingredients in a small bowl.
5.Serve bowls of soup sprinkled with gremolata.
Merguez, the French spelling of the Arabic “mirqaz”, is a small spicy lamb sausage eaten in Tunisia and Algeria. It is served grilled as part of a mezze, or fried then cooked with pulses, various meats and vegetables in tagines, cassoulet or other hearty casseroles.
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