Merguez Sausages With Borlotti Bean & Pancetta Stew With Sage For 6

Merguez Sausages With Borlotti Bean & Pancetta Stew With Sage For 6

A popular sausage in the Middle East, spicy and made of lamb or a mix of lamb and beef, this recipe is slow-cooked allowing all the flavors to combine and work together – The pancetta adds saltiness and bites to the stew, the mange tout, a crispness – The potatoes work to add balance and help to bring the dish together. Try the Merguez Sausages on a recipe box for 6.

Note From Chef Spencer Westcott A great dish for either mid-week or a dinner party for all to share
Artisan ingredients included:
  • 900 g Handmade Moroccan Merguez Sausages From Stokes Marsh Farm
  • 300g Smoked Pancetta
  • 800g Italian Cooked Borlotti Beans
  • 5 Cloves of Garlic
  • 1 bunch Rosemary
  • 1 Bunch Fresh Sage
  • 2 Red Onions
  • 1.5kg Koffman’s New Potatoes
  • 500 g Mange Tout
From Your Cupboard:
  • 300 ml Dry White Wine or Chicken Stock
  • Olive oil
  • Unsalted Butter
  • Sea salt
  • Freshly-ground black pepper

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Chef Spencer Westcott
Chef Spencer Westcott
Chef Spencer Westcott
Chef Spencer Westcott

Chef Spencer Westcott

British chef and hospitality consultant Spencer began his culinary journey with a somewhat unbeatable accolade. After working over 30 functions in Buckingham Palace and Windsor Castle towards the beginning of his career, he was asked to serve The Queen on her official visit to Kent in 1995. That very year, Spencer was also awarded the Nestlé Torque D’Or, which remains, to this day, the top student culinary competition in the United Kingdom. From this, Spencer’s career seemed only to reach new heights, with, most notably, a position at London’s renowned The Ritz Hotel proudly displayed within his portfolio. Alongside this, Spencer has acted as Executive Head Chef in a number of fine dining restaurants across the British capital – including the likes of BEAST Restaurant and The Palm in Belgravia – providing him with a deepened understanding of the workings within a top-class culinary establishment. Using his impressive range of experience to adapt and craft menus to suit the needs and tastes of every palate, Spencer has worked with some of the world’s best-quality produce to create memorable, outstanding meals.

Now, Spencer works as a highly-regarded culinary consultant, working both with multi-million-pound businesses and independent restaurants and eateries. His list of clients includes the celebrated Jumeirah Hotel Group as well as a private member’s club in London’s Berkley Square.



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We understand your concerns about potential allergens in the foods you eat. Our primary goal is to provide accurate information on the packaging of each product. To do this, we carefully manage the ingredients we buy and how we prepare our products. While we take extreme cautions to minimize the risk of cross contamination, the products we receive from our suppliers, such as pastes and sauces, may contain potential traces of allergens and manufacturers may also change their formulations without our knowledge. If you have allergy concerns, it is important to carefully read the information on each package.


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