Merguez and Mash



Roasted Garlic Crushed Potatoes:

  • 2 pounds Yukon potatoes, small
  • 2 to 3 thyme sprigs
  • 1-1/4 cups cream
  • 3 ounces butter, diced
  • 2 ounces sour cream
  • 1/4 cup roasted garlic cloves
  • Salt and pepper, to taste 

Onion Gravy:

  • 12 cipollini onions, quartered or halved
  • 5 cloves garlic, thin slices
  • 1/2-inch piece ginger, peeled, sliced thinly
  • 2 teaspoons tomato paste
  • 1/2 teaspoon cumin, toasted and ground
  • 1/4 teaspoon saffron
  • 2 tablespoons all-purpose flour
  • 2 cups lamb stock
  • Salt and pepper, to taste 


  • 10 olives, picholine or similar, pitted, halved
  • 1 preserved lemon or lemon zest
  • 1/4 cup golden raisins, plumped
  • 2 tablespoons chopped parsley


For the Roasted Garlic Crushed Potatoes: Scrub potatoes. Place potatoes in a pot; cover with water by 1-1/2 to 2 inches. Lightly season with salt and thyme sprigs. Bring to a boil; immediately reduce to a simmer. Cook potatoes until fork tender, about 25 to 45 minutes depending on potato size. Strain; place back into warm pot. Scald cream; add to potatoes. Add butter, sour cream and garlic. With a potato masher, crush potatoes to a coarse mashed potato consistency. Season with salt and pepper. 

For the Merguez with Onion Gravy: In a large sauté pan over medium-high heat, heat oil. Add sausages; cook, turning, until browned all over and cooked through. Cook time will differ depending on sausage size. Remove sausages to a plate. 

Reduce heat to medium; reserve about 2 tablespoons oil left in the pan, adding additional oil if needed. Add onions; cook until golden brown on all sides, about 4 minutes. Add garlic and ginger; cook 2 more minutes. Add tomato paste, cumin and saffron; cook another minute. Dust in flour; cook about 2 more minutes, stirring constantly. Add about 1/2 cup stock to temper in, stirring consistently. Gradually add remaining stock while stirring. Bring to a simmer; simmer about 2 minutes. Add olives, lemon, raisins and parsley; simmer 1 minute. Adjust seasoning and consistency. 

Serve sausages with Roasted Garlic Crushed Potatoes and smothered in Onion Gravy.

USDA recommends the following time and temperature parameters

Ground Lamb

Internal temperature of 160°F

All Other Cuts

Internal temperature of 145°F, with a 3 minute rest

thermometer timer illustration
Visit our Lamb Cooking Time & Temperature page for recipe inspiration and tips on preparing the perfect lamb.


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