Merguez Sausage Sliders with White Bean Spread

Merguez Sausage Sliders with White Bean Spread

Merguez Patties:

1 lb. ground lamb

3 cloves garlic, minced

1 Tablespoon harissa spice blend

1 tablespoon parsley, minced

1 tsp. paprika

1/2 tsp. ground coriander

1/2 tsp. cumin

1/4 tsp. fennel seed

salt and pepper, to taste

4 tablespoons olive oil

Harissa Spice Blend:

4 tsp. ground coriander

3 tsp. ancho chili powder

2 tsp. garlic powder

2 tsp. paprika

1 tsp. cumin

1 tsp. salt

1/2 tsp. cayenne

Grind up in spice grinder.

White Bean Spread:

1 (15 oz.)can white beans, rinsed and drained

1/4 cup olive oil

1/ 2 cup onions, chopped

3 cloves garlic, minced

2 tablespoons mint leaves, chopped

2 tablespoons cilantro, chopped

1/4 tsp. cayenne

1/2 tsp. black pepper

1/2 tsp of 4 spice mixture

1/4 cup lemon juice

Salt, to taste.

4 Spice Blend:

2 tsp. whole cloves

1 tablespoon black pepper corns

2 tsp. nutmeg

1 tsp. ground ginger

Grind up in spice grinder

Small Rolls

Fresh Baby Spinach

Combine the merquez sausage ingredients and form into small patties. Cook in a hot pan with a small amount of oil. Sear and cook through.

Place the ingredients of the bean spread into a food processor bowl fitted with a metal blade. Process until smooth.

Spread bean spread on both sides of the inside of the sliced roll and top with a sausage patty and top with spinach.

Mango Ale Pulled Pork Sliders

Mango Ale Pulled Pork Sliders


Pulled Pork:


4 pounds pork butt, trimmed of fat

1-12 oz bottle of  ale

1 tablespoon fresh grated ginger

1-11 oz can of mango nectar

2 tbsp brown sugar

1 tsp salt

1/2 tsp minced garlic

1/4 tsp freshly cracked pepper

1/2 tsp liquid smoke (optional)

1 dozen small rolls


In a medium sized bowl, whisk together peach nectar, brown sugar, salt, garlic, pepper, and liquid smoke. Set aside. In a roasting pan, or slow cooker place trimmed pork. Pour the bottle of ginger beer over the meat, and repeat with the peach mixture.

Cover, Bake at 300 for 4-5 hours. If using a slow cooker, cover, and cook on high for 5 hours, or on low for 10 hours.

When meat easily pulls apart, remove from pan, let it rest for 10 minutes.

Pull apart with forks and mix with Honey Mango Barbecue Sauce.

Honey Mango Barbecue Sauce:


1 1/2 cups Ketchup

1/2 cup Mango chutney

1/2 cup apple cider vinegar

1/2 cup brown sugar

1/4 cup honey

1 tbsp honey mustard

1 tbsp Worcestershire sauce

2 tsp freshly ground black pepper

1/2 teaspoon minced garlic


Combine all ingredients in a medium sized sauce pan, simmer for about 1 hour or until reduced by half. Set aside until ready to use.

Black pepper Coleslaw:


1 head, or 8 cups shredded cabbage

1/4 cup shredded carrot

1/2 cup mayonnaise

1/4 cup sour cream

1/4 cup milk

2 tbsp sugar

1 1/2 tbsp white vinegar

1 1/2 tbsp Spanish onion, grated

2 tsp freshly ground black pepper

1 1/2 tsp Hickory Mustard or honey mustard

1/2 tsp salt


In a large bowl, whisk together all ingredients except cabbage.

Stir in cabbage, and mix well.

Refrigerate until ready to use.

To make sliders:

Slice rolls in half. Lightly toast on low under broiler.

Top with Honey Mango Barbecue Pork and Black Pepper Coleslaw.

Serve immediately.

Makes 1-1/2 dozen sliders