Grilled Merguez

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.

• Prep: 5 min
• Cook: 10 min
• Difficulty: Easy
• Calories: 520
• Protein: 22 g
• Carbs: 2 g
• Fat: 47 g

Ingredients

• 8 pc Merguez sausage ( whole )
• 1 tbsp Extra virgin olive oil optional ( to grease the plate )
• 1 tbsp Harissa ( for serving )

Instructions

1. Heat the grill

   Heat a cast iron skillet or grill until a light smoke escapes. The surface must be very hot to sear the skin instantly.

2. Sear the merguez

   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. Even cooking

   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. Resting and serving

   Remove from heat and let rest for one minute. Serve the merguez hot with a touch of harissa to provide the traditional spicy note.

Chef's tips

• 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.

Storage

Store for 2 days in the refrigerator in an airtight container. Reheat gently in a pan.