North African Sausages, better known as Merguez are sold in all French supermarkets. Here in Germany they are not so common.
The sausage meat was 50:50 beef and mutton. A good amount of paprika and other spices seasoned it.
I used brown lentils from a can that contained some goose fat. The broth is a lot richer and creamier that way. Just a good amount of pepper and some fresh herbs and they are good to eat.
The only real cooking was the potato mash. I do not use the powdered stuff- I used that the last time about 15 years ago. Some kind of additive must be inside that prevents lumps, this is making me sneeze a lot. Some kind of weird allergic reaction to premade mash.
The combination of these 3 components made for a tasty and fast dinner. There is even a second portion to take to the office next week.
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