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Ingredients
Baked spicy sausages with sweet potato. Photo: Marina Oliphant
- 6 merguez sausages (available from specialty butchers), thickly sliced
- 800g sweet potatoes, scrubbed and sliced into thick chunks
- 1 tsp paprika
- ½ tsp dried chilli flakes
- 1 tsp ground cumin
- sea salt
- ½ loaf ciabatta, roughly torn
- 50ml extra virgin olive oil
- handful fresh coriander leaves
- handful fresh mint leaves
- 1 small white onion, peeled and very thinly sliced
- 1 tsp lemon juice
- harissa (optional), to serve
Method
Preheat oven to 200ºC fan-forced (220ºC conventional). Place sausages in a large roasting tin. Add sweet potato, paprika, chilli flakes, cumin and salt.
Add bread to tin. Drizzle with oil and toss gently. Roast, stirring occasionally, for 30-40 minutes or until potatoes are tender and sausages and bread are golden.
Meanwhile, place coriander, mint and onion in a serving dish. Dress with lemon juice and season with sea salt just before serving.
Serve with harissa on the side, if you like things spicy.
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