Lamb merguez sausages with sauerkraut, crushed potatoes and caraway butter

Name: Lamb merguez sausages with sauerkraut, crushed potatoes and caraway butter
Cook time: 30 min
Yield: 4
Cuisine: European
Ingredients: 500g chat potatoes, quartered; 2 tbsp extra virgin olive oil; 12g (¼ cup) finely chopped chives; 500g lamb merguez sausages; 2 tbsp sherry vinegar; 1 tbsp honey; 50g unsalted butter, diced; 1 tsp caraway seeds; 2 cups store-bought sauerkraut

Juicy sausages served alongside buttery roasted potatoes and tangy sauerkraut make a hearty meal that’s surprisingly easy to prepare.

Jessica Brook

June 1, 2026

Serve spicy lamb merguez sausages with crushed potatoes and caraway butter. James Moffatt

easyTime:< 30 minsServes:4

Transport your taste buds to a cosy European bistro with this rustic dish, featuring spicy lamb merguez sausages, roasted potatoes drizzled in a rich caraway butter, and tangy sauerkraut.

Ingredients

500g chat potatoes, quartered
2 tbsp extra virgin olive oil
12g (¼ cup) finely chopped chives
500g lamb merguez sausages
2 tbsp sherry vinegar
1 tbsp honey
50g unsalted butter, diced
1 tsp caraway seeds
2 cups store-bought sauerkraut

Method

Step 1
Place the potatoes in a saucepan with cold salted water. Place the pan over high heat, bring to a boil and cook for 8 minutes, or until tender. Drain.
Step 2
Preheat the oven to 180C fan-forced (200C conventional). Place the potatoes on a large oven tray and gently squash. Drizzle with half of the oil. Roast for 10-15 minutes, or until golden. Return the potatoes to the saucepan, add the chives and gently toss to combine. Set aside and keep warm.
Step 3
Heat the remaining tablespoon of oil in a large non-stick frying pan over high heat. Add the sausages and cook, turning regularly, for 6 minutes without pricking. Add the vinegar and honey and toss to coat. Set aside.
Step 4
Melt the butter in a small saucepan over high heat. Add the caraway seeds and cook for 1-2 minutes, or until nutty brown.
Step 5
Divide the potatoes and sausages between plates, drizzle with the melted butter, and serve with sauerkraut.