Merguez is a type of sausage from North Africa that is made from lamb or beef and spiced with harissa, cumin and fennel. It was introduced to France by Algerian and Moroccan immigrants. Today, it is a popular street food usually eaten stuffed in a baguette along with mustard and fries
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 20 minutes |
| Serves | 2 |
| Cuisine | French |
| Diet | Other |
| Preparation | Moderate |
| Calories | 797 |
| Fat | 20g |
| Saturates | 6.6g |
| Protein | 36.5g |
| Carbs | 117.2g |
| Sugars | 6.4g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFTo make the topping, finely slice the onion and capsicum. Heat the oil in a saucepan over a medium heat. Add the onion and capsicum and season with salt and pepper. Sauté for 10 minutes, stirring occasionally, until softened and caramelised.
Meanwhile, heat a griddle pan over a medium-high heat. Grill the merguez sausages until they are cooked through and have grill marks all over, approx. 8-10 minutes.
To make the sandwiches, slice the baguettes in half lengthways, making sure not to slice all the way through. Spread a layer of Dijon mustard on the top half of the baguettes and harissa sauce on the bottom half of each baguette. Place a merguez sausage in each baguette, followed by a generous portion of the caramelised onion and capsicum mixture. Chop the coriander and scatter over the topping.
Close the sandwiches and serve.
