Merguez sausages are typically made of lamb, but you can sub in a good quality pork sausages for this perfectly spiced and delicious entree.
1 lb. merguez sausages
2 tbs. olive oil
1 x 14oz. can chopped tomatoes
3/4 cup drained and roughly chopped roasted red tomatoes
1 tsp. ground cumin
1 tsp. ground cinnamon
1 tsp. ground allspice
2 tsp. sea salt flakes
1 tbs. honey
Squeeze the sausage meat out of the casings into a bowl. Roll into walnut-sized meatballs.
Heat the oil in a large skillet over a medium heat. Brown the meatballs on all sides. Tip in the remaining ingredients and bubble gently for 10 minute, or until the sauce has thickened and the meatballs are cooked through.
Cooking with Nigella 