By: The Local Dish | August 06 2010
Posted in Recipes - Seattle Recipes

This recipe comes from the guys at Corridor Sausage Co. in Detroit, Michigan. This hearty stew is a favorite of theirs on a chilly Michigan winter night.

To read a little more about Corridor, check out this article.

Merguez and Black Eyed Pea Stew

Ingredients
1/2 pound dried black eyed peas soaked overnight and drained
4 pounds kale, cleaned and steams removed
2 bulbs fennel, medium diced
4 leaks, whites only and diced
6 cloves garlic, minced
1 teaspoon ginger, fresh
2 teaspoons caraway seed, toasted & ground
2 tablespoons harissa or 1 tablespoon chili powder and 1 tablespoon cumin, toasted and ground
1/2 teaspoon cloves
2 pounds merguez sausage, links or rolled rope
4 cups chicken stock
salt & pepper
2 fresh lemons' worth of juice
olive oil
 

Directions

 Set oven to 300 degrees. Heat olive oil in a Dutch oven. Sweat fennel, leaks, garlic and ginger until slightly translucent.

Add 4 cups of chicken stock, harissa, caraway, and the black eyed peas. Bring to a simmer on the stove top, then place the Dutch oven in the oven for about 2 hours or until beans are almost tender.

Meanwhile, add olive oil to another pan and sear the Merguez sausage on all sides. Transfer seared sausage to a plate with paper towel.

Remove Dutch oven from the oven and add the kale, juice of 2 lemons, salt and pepper and stir. Add the sausage to the top, cover the Dutch oven, and place back in the oven for about 30 minutes or until the beans and sausage are cooked. Season with salt and pepper and serve.

 

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