Moroccan sausage with beetroot and yogurt dressing

Ingredients for Moroccan sausage with beetroot and yogurt dressing

Instructions for Moroccan sausage with beetroot and yogurt dressing

To prepare the Moroccan sausage with beetroot and yogurt dressing recipe, please follow these instructions:

Cut the top and rodenden of them, rinse them and put them in a saucepan. Cover with cold water and bring to the boil. Let them simmer for ½-1 hour, depending on how large they are. They are done when you can poke the tip of a knife into them, just like on the potatoes. Let the water run from and rub the skin off of them under running cold water. Pat dry with kitchen roll and put them aside.

Garlic, yogurt, lemon juice, salt and pepper in a bowl and stir it well. Add the parsley. Cut them into small cubes and pour them into the bowl. Turn the Bowl's contents together and set it aside.

Merquezpølserne brush with a little oil. Grill the sausages over direct medium heat in 6-8 minutes. Flip them once during cooking. If the fire flares up, move the sausages to indirect heat in the last 5-6 minutes of frying time.

Take the sausages for the grill and keep warm. Put loaves on the grill in 2-3 minutes, so they will be through heat.

Server a spoonful of beetroot yogurt in a loaf of bread along with a few Arugula leaves and a few merquez sausage.

Tips:
Merquez is a spicy sausage, which can be made from lamb and beef. You can also use chorizo sausages, white is the type that is raw and must be cooked.