Recipes

In a medium sauté pan, add 1 Tbsp. olive oil over medium heat. Add kale and sauté until tender and cooked through, about 4 minutes. Set aside. In a medium mixing bowl, add the radish, olive oil, vinegar, sugar or honey and 2 tsp. salt. Stir to combine and refrigerate. Meanwhile, in a large sauté pan, heat 1 tsp. of the cooking oil over medium heat until hot. Add the Merguez sausage and shake every minute or so, until browned evenly and juices run clear when pierced, about 7 minutes. While the sausage is cooking, stir together the yogurt and harissa/hot sauce and season with salt and pepper to taste. Set aside. When sausage is done, remove to a plate and add remaining cooking oil to the pan. Reduce heat to low. Gently toast the Challah Buns on each side until golden brown and set aside. When assembling, spoon spicy yogurt onto the bun, add the Merguez sausage and top with strained pickled radish and sautéed kale. Garnish with half the lemon zest. Repeat with the other challah bun and serve immediately.