Grilled Merguez
Ingredients
- 8 pcMerguez sausage (whole)
- 1 tbspExtra virgin olive oil (to grease the plate)
- 1 tbspHarissa (for serving)
Method
Sizzling sausages with a skin that snaps under the tooth, releasing spicy, vibrant juices. The aroma of cumin and chili fills the air as soon as the meat hits the hot cast iron.
- 1
Heat a cast iron skillet or grill until a light smoke escapes. The surface must be very hot to sear the skin instantly.
- 2
Place the merguez without overlapping. Do not prick them to keep the juice inside. Let them brown without touching for 2 minutes until they release on their own.
- 3
Turn the sausages regularly with tongs. The skin should become brown and slightly crispy on all sides. The red fat should start to bead.
- 4
Remove from heat and let rest for one minute. Serve the merguez hot with a touch of harissa to provide the traditional spicy note.
Frequently asked questions
How do you get this dish right?
- Never prick the merguez: the fat would escape, causing flare-ups and making the meat dry.
- If using a BBQ, wait until the coals are white for constant heat without burning the skin.
How long does this dish keep?
Store for 2 days in the refrigerator in an airtight container. Reheat gently in a pan.
