Spiced Lamb Sausage Loaded Fries — Moroccan Merguez Loaded Fries — Merguez Harissa Poutine
Montreal poutine of crisp fries and cheese curds topped with Moroccan merguez lamb sausage and a harissa-spiced tomato gravy poured over to melt the curds, finished with fresh cilantro.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Cut the potatoes into thick fries and season them with salt. Dice the onions. Mince garlic. Slice the merguez into rounds.
Fry
Fry the potatoes in hot oil over medium-high heat 10–12 minutes until deep golden and crisp, working in two batches if needed to avoid crowding. Drain them on paper towels.
Sear
Brown the merguez rounds in the same pan over medium heat 6–7 minutes until crisp and cooked right through. Transfer to a plate.
Simmer
Add the onion, garlic, harissa, tomato paste, and beef stock to the pan over low heat. Stir well and simmer 8–10 minutes until the gravy thickens. Season with cumin and adjust salt to taste.
Plate
Divide the fries between two bowls, scatter cheese curds and merguez over each, pour the hot gravy across, and top with fresh cilantro.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.