Serious Eats: Recipes

Dinner Tonight: Merguez Sausage with Collards and Couscous

[Photograph: Blake Royer]

Who knew that a spicy lamb sausage from northern Africa would get along so well with collard greens, a staple of Southern soul food? Knowing that sausages and greens are a natural combination, I trusted this recipe from, which cooks the greens quickly by blanching then braising them with some of the cooking liquid, rather than the long, slow preparation I'm familiar with.

Collards are actually found all over the world, turns out, including in a garlicky soup in Egypt. The rest of the recipe is just a matter of cooking couscous and browning the sausages--if merguez is difficult to find, a hot Italian sausage would substitute well, or even a sweet one. The real star is the greens: cooked with onion and garlic, they're amped up with a hit of cumin and cinnamon, which contrasts with the sweet currants to produce some of the most delicious greens I've eaten in awhile.

Merguez Sausage with Collards and Couscous

About the author: Blake Royer founded The Paupered Chef with Nick Kindelsperger, where he writes about food and occasional travels. After a year in Estonia, he's now living in Chicago.

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