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4 x Wheaty VEGANSAUSAGE Merguez
2 white onions
olive oil
1 small coarse rye-bread

For the avocado sauce:

2 avocados
1 lemon
2 green chilli pods
1 red chilli pod
1 clove of garlic
100 ml oat milk
salt and pepper

For the yoghurt sauce:

250 g soya yoghurt
1-2 tbsp tomato puree
1 tsp paprika powder
salt, pepper
1 small bunch of chives
sugar

 

Merguez piccante

Lightly oil the sausages and grill on both sides in a barbecue tray / tin foil.

Peel and halve the onions and grill them.

Serve the Merguez sausages together with the onions and the sauces.

 

Avocado sauce:

Halve the avocado, deseed and cut out the pulp. Drizzle in some lemon juice. Wash, halve, deseed and cut the green and red chilli pods into strips. Peel and chop up the garlic. Grate the lemon peel and puree together with the oat milk. Season with salt and pepper.

 

Yoghurt sauce:

Mix all the ingredients in a bowl. Wash the chives, cut them into small rolls and fold them into the bowl. Season with salt, pepper and a pinch of sugar.