Roasted Merguez Sausages, Peppers and Tomatoes With Yogurt

Roasted merguez sausages, peppers and tomatoes with pitta and herbed yoghurt

  • serves 2
  • A little effort

These spicy lamb bangers are perfect roasted. Serve in a tomato sauce and plenty of pitta bread to mop up the juices. Good for two, or more.



  • harissa paste 2 tbsp
  • red wine vinegar
  • merguez lamb sausages 250g
  • red onion 1 small, cut into chunky wedges
  • large plum tomatoes 4, cut into chunky wedges
  • roasted peppers from a jar 2 whole, cut into chunky pieces
  • toasted flaked almonds 1 tbsp
  • mint, coriander and flat-leaf parsley small handful of each, finely chopped
  • Greek yoghurt 150g
  • sugar large pinch
  • brown or white pitta to serve, warmed or toasted


  • Step 1

    Heat the oven to 200C/fan 180C/gas 6. In a large bowl, mix the harissa paste and 1 tbsp red wine vinegar with some seasoning, then add the sausages and onion and toss to coat. Spread into a large roasting tin and roast in the oven for 20 minutes. Add the tomatoes and mix well, then return the pan to the oven for 10 minutes.

  • Step 2

    If the sausages and onion look almost ready, scatter over the roasted peppers and almonds and cook for 5-10 minutes until everything is browned and juicy.

  • Step 3

    Mix the chopped herbs into the yoghurt with some seasoning, another tsp red wine vinegar and the sugar.

  • Step 4

    To serve, scatter the reserved whole herbs over the sausages, toss together and serve with the herbed yoghurt and pitta.

Nutritional Information

  • Kcals 515
  • Fat 34.7g
  • Carbs 21g
  • Fibre 3.9g
  • Protein 28.3g
  • Salt 1.8g