One Pan Lamb Merguez Merlot

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Serves Two
1 pack L’Authentique Lamb Mergeuz 280g (six sausages)
1 tablespoon oil
1 cup seedless red grapes
1 onion, peeled, halved and sliced thinly
3 garlic cloves, peeled and chopped
2 x 5cm sprigs of rosemary
2 tablespoons balsamic vinegar
1 cup of Merlot
Black pepper
Optional: chili flakes

In a large frying pan, heat oil and add the sausages. Cook for 5 minutes on medium heat, turning occasionally. Add onions and continue cooking for a further 5 minutes.
Add chopped garlic, the picked leaves from 1 sprig of rosemary, the grapes and balsamic vinegar and cook for 2 minutes. Stir in wine and reduce for 5 minutes until sauce is thick and syrupy. Season to taste with salt, black pepper and a pinch of chili flakes if you like a little kick.
Garnish with extra rosemary and serve with bread, rice or mash to soak up the sauce. Great with a glass of Merlot.