Test 1 - Saucisse Merguez aux lentilles à la tomate

https://www.merchant-gourmet.com/recipes/recipe/puy-lentils-with-spicy-sausages-and-tomato-sauce/

For 2 people

1 - To go with it, I roasted winter squash (a little oil, some chopped chives, a minced garlic, salt and pepper roasted 400F for about 40 minutes or until lightly browned). It's turned out to be the most balanced recipe I've made so far with the merguez we have had here on Pender. There is a sharp spiciness to the lentils that completely balances the fattiness of the sausage, and the sweet starchiness of the squash is an excellent counterbalance.
2 - Made it using crookneck squash (because it's what I had) employing the same cooking instructions as for the winter squash but slicing it into 1/4" pieces. It was very good although winter squash works best. Ben felt that the flavour is consistent with the first iteration, but I wonder what would happen if I reduced the wine before adding the rest of the ingredients, which will be my next attempt.

Start the squash first
1 small winter squash, cubed into 1-2" pieces (if skin is thick, remove it)
1-2 Tbsps good vegetable oil
1 garlic clove, minced
1 Tbsp chopped chives
Salt and pepper, to taste
Then start the lentil stew
1 Tbsp vegetable oil
1 small onion, finely chopped
2 cloves garlic, finely chopped
1 red chilli, finely chopped (or a good pinch of red pepper flakes)
1/2 cup duPuy lentils
2/3 cup white wine
1 1/3 cups vegetable stock
(14oz/398mL) can of chopped tomatoes
1 Tbsp tomato puree
1 bay leaf
Salt and pepper
Fry the sausage when the rest is ready and kept warm
6 merguez sausages (3 per person)

1. This is a three part dish - baked cubed squash, served with a lentil stew topped with fried sausage.
2. Pre-heat the oven to 400F. On a baking sheet, spread out the squash and drizzle with a little oil and sprinkle with chopped chives, minced garlic, salt and pepper. Roast for about 40 minutes or until lightly browned and fork-soft.
3. In a saucepan cook the onion in the oil until starting to soften. Add the garlic and chilli for the last minute, or cook until the garlic becomes fragrant. 
4. Add the white wine and bring to a simmer; reduce to a third cup, then add the lentils, white wine, vegetable stock, tomatoes, and bay leaf. cover and l Leave to simmer, uncovered, for 30-40 minutes or until the lentils are softened and the tomato sauce has thickened.
5. Heat a fry pan (or cook on the BBQ or on a griddle). Rub the sausages with a little oil then throw them on. Cook for 5-8 mins or until nicely charred and cooked through. Remove the sausages and leave to rest for 5 mins. Serve the tomato lentils topped with 3 sausages per person and the squash gently steaming on the side.

Untested - Moroccan Merguez and Vegetable Tagine Recipe

http://www.foodrepublic.com/recipes/moroccan-merguez-and-vegetable-tagine-recipe/

1 pound merguez sausage
2 onions, sliced
1 fennel bulb, halved and sliced
1 lemon, quartered
1/2 pound carrots, peeled, cut into fourths, then sliced lengthwise
1 small butternut squash, peeled and chopped
3 cloves garlic, chopped
1 cup green olives, pitted
1/2 pound zucchini, cut into fourths, then sliced lengthwise
1 cup cilantro, finely chopped
1 cup cooked chickpeas
1/2 cup golden raisins
1/2 cup dried apricots, roughly chopped
2 teaspoons cinnamon powder
1 teaspoon ground coriander
2 teaspoons paprika
1 teaspoon turmeric
3 teaspoons cumin
3 cups chicken stock
1/4 cup olive oil
1 tablespoon flour
1 10-ounce box couscous

1. Heat the olive oil in a large, heavy pot. Use a tagine if you have one, but if not a big dutch oven will do. Add the cinnamon, coriander, paprika, turmeric and cumin to the pot.
2. Add the lemon, onion, fennel, garlic and green olives to the pot and cook until softened, for about 15 minutes. Taste for salt.
3. Meanwhile, brown the merguez sausage in a skillet over medium heat and reserve the cooking oils. Set aside.
4. Add the tablespoon of flour and mix well. Add 3 cups of chicken broth and allow to bubble for 5 minutes. 
5. Place the merguez, plus the oil rendered from the merguez, and the remaining vegetables into the pot. Add the chickpeas, dried apricots and the raisins. Continue to cook over medium for 15 minutes, or until the vegetables are tender and the merguez is cooked through.
6. For the couscous, follow the directions on the box, and stir in the turmeric before covering the pot to give the couscous a bright yellow hue.
7. Garnish with cilantro and serve with couscous. 

Testing - Baked Pasta With Merguez And Harissa-Spiked Sauce

http://www.bonappetit.com/recipe/baked-pasta-with-merguez-and-harissa-spiked-sauce
1 - We liked it, but something needs tweaking. I would like to add some salt, and Ben pointed out that there was too much sauce. Now, I did vary from the recipe, using some of our home-made tomato sauce instead of the 28oz can of whole tomatoes (I think I'd like the texture, actually), and I made the mistake of using two 500mL bottles of our tomatoes. Next time, I will only use one bottle.

1 teaspoon caraway seeds
1 teaspoon cumin seeds
1 tablespoon olive oil
12 ounces merguez sausage
1 medium onion, chopped
4 garlic cloves, thinly sliced
(14oz/398mL) canned tomato
1 Tbsp harissa paste
Salt (1/2 tsp?), freshly ground pepper
8 ounces lumaconi or other medium shells
3 ounces feta, crumbled (about ½ cup)

1. Preheat oven to 400°. Grind caraway and cumin in a spice mill or with a mortar and pestle; set aside.

2. Heat oil in a large skillet over medium. Cook sausage until browned all over but still pink in the center, about 3 minutes per side. Transfer to a cutting board and let cool slightly. Slice into 1" pieces.

3. Add onion to same skillet and cook, stirring often, until soft, 6–8 minutes. Add garlic and reserved spices. Cook, stirring, until fragrant, about 2 minutes. Add tomatoes, crushing, and juices, then harissa. Cook until sauce thickens slightly, 6–8 minutes. Season with salt and pepper.

4. Meanwhile, cook pasta in a large pot of boiling salted water until very al dente (about 3 minutes less than package directions; it will be firm in the center). Drain, reserving ¼ cup cooking liquid.

5. Add sausage, pasta, and cooking liquid to skillet; toss to coat. Transfer to a 3-qt. baking dish, top with feta, and bake until top is browned and juices are bubbling, 18–22 minutes.