Merguez meatball sub

Merguez is a hot, spiced lamb sausage which makes for the perfect meatball, when paired up with some piperade sauce and pesto it makes the ultimate sandwich!

Piperade (8 portions)

15g Garlic
90g Red onion
2tsp Smoked paprika
20g Olive oil
400g Peppers (sliced)
400g Tinned tomato
15ml Sherry vinegar
5g Basil (picked)

  1. Start by cooking your sliced red onions in olive oil, after a few minutes add the sliced peppers and cook for another 5 minutes. Add some salt and pepper, paprika and garlic, cook for another 2 minutes.

  2. Add the vinegar and reduce until almost gone, add tinned tomatoes and cook out for around 10 minutes. Remove from the heat and add the picked basil and stir through.

Flatbread (8 portions)

500g ‘00’Flour
300g Water (cold) (use 2g instant yeast if you don’t have starter)
100g Starter
6g Salt

  1. In the Kitchenaid mix flour, water, and starter and mix at speed 1 for 5minutes. Then add salt and mix for 5minutes on speed 2. Turn out into a lightly oiled container and cover with a lid. Allow the dough to prove for 4 hours at room temperature doing fold every hour (1,2 & 3).

  2. After four hours, turn the dough onto the work bench and portion into 125gr balls. Shape each dough into tight balls and place in an oiled container 10cm apart, cover with lid or clingfilm and place in the fridge for 48 hours (can use after 24 hours if you want, but for maximum pleasure leave to ferment for 48 to 72 hours). Remove from the fridge for 1-2 hours before using.

Sauce pistou (4 portions)

1 Basil (bunch)
2 Garlic (cloves)
70ml Olive oil
50g Parmesan
Salt + pepper

  1. Blanch the picked basil in boiling water, refresh in ice water once cool squeeze to remove the excess water.

  2. Blend in the blender with olive oil, garlic and seasoning until smooth. Add the grated parmesan and pulse a few times to mix. Check seasoning and reserve.

Meatball sub (1 sandwich)

Merguez sausages (rolled into meatballs)
Rocket
Mozzarella
1 Flatbread dough
Piperade (from above)
Sauce pistou (from above)
Guindilla chilli

  1. Follow video for how to build the sub!

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Morteau sausage pasta