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What to serve with Merguez sausages

zamorski Oct 29, 2010 08:06 PM

Having a tapas dinner with some Moroccan dishes and I wanted to serve some Merguez as one of the tapas. I could just fry it up and toss it on a plate with a garnish or two...but I am wondering if anyone has any clever ideas to turn it into a simple but more interesting tapa?

Thanks in advance.


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  1. c
    chefaddy RE: zamorski Oct 29, 2010 08:27 PM

    How about lightly grilled and served with a slightly spicy mayo sauce (possibly using harissa or adobo flavors).

    For a simple enhancement to presentation, do mini-skewers with some Mediterranean vegetables and the dipping sauce.

    1. h
      Harters RE: zamorski Oct 30, 2010 04:14 AM

      As you're serving it as part of a mezze, I'd stick with simply slicing in into chunks and frying it. This will allow the flavour to stand out. You might serve it sat on a bed of cous cous or, even, rocket leaves if you wanted a nicer presentation.

      Whilst I usually use Merguez in a tagine, I have cooked it as a standalone starter. No real recipe but I mixed the fried sausage with a tin of beans (flageolet or similar), onions, harissa and chopped coriander and mint.

      1. m
        MarkC RE: zamorski Oct 30, 2010 05:27 AM

        I'd do a bed of lentils.

        3 Replies
        1. re: MarkC
          zamorski RE: MarkC Oct 30, 2010 08:22 AM

          Thanks for these ideas--very helpful! I like the rocket/arugula idea, but I think I will put it on a bed of watercress with a harissa vinaigrette.

          1. re: zamorski
            alkapal RE: zamorski Oct 30, 2010 09:12 AM

            you don't think the harissa will compete with the merguez?
            i recently had a nice sundried tomato vinaigrette that might be nice with your watercress, while allowing the merguez to be the star of the show.

            another thought: the spices in the merguez itself might give you a jumping-off idea for your vinaigrette.

            Merguez Spice Blend

            1 part Cumin

            1/4 part turmeric

            1/8 part caraway

            1/6 coriander

            1/16 fennel

            1/8 dried thyme (zaatar).

            ΒΌ sumac

            1/4 sweet paprika

            1/8 ancho chile powder

            1/4 cayenne

            1/32 black pepper

            1/32 white pepper

            1/32 pink pepper

            1. re: alkapal
              zamorski RE: alkapal Oct 31, 2010 02:30 PM

              Thanks, alkapal--that is a good point. I also thought of the competition issue, but I plan on making it on the sweet side in hopes that the harisa link will be a welcome common thread as opposed to a unwelcome distraction. I am thinking of tangy, salty, spicy sausages plus peppery cress in a sweet and spicy dressing.

        2. Yank RE: zamorski Oct 30, 2010 08:56 AM

          Why not fry up thin slices of French bread in the Mergues
          z fat that comes off as you fry the sausage. Then just pin a thin fried piece to each little toast round.

          This is a classic way to serve Merguez here in SW France

          1 Reply
          1. re: Yank
            zamorski RE: Yank Oct 31, 2010 02:27 PM

            Great idea!

          2. greygarious RE: zamorski Oct 30, 2010 09:43 AM

            I have only eaten it once, but it was one of the best restaurant dishes I've ever had: flammekueche with creme fraiche, gruyere, caramelized onion, and thin slices of merguez. The puff-pastry-like crust of flammekueche could easily be replaced by any pizza or flatbread crust, or phyllo cups (as long as the sausage is placed on top so it browns).

            1. m
              mrnelso RE: zamorski Aug 18, 2011 11:45 PM

              Merguez sausage over braised cabage:
              Measurements for this recipe are sort of silly, as it is all to preference, but I've included some:
              Bake some nice sausages (today's are Merguez from Dot's - wow) @ 350 F to internal 160)
              Serve over a few wedges of simple braised cabbage.
              The braise: Chop and saute to brown a small onion in evo/butter
              Slice a half a cabbage to small wedges (4, 6, whatever)
              Put these in the pan with the browned onion
              Add 1 cup chicken broth
              Add 1/2 teaspoon of sugar
              Cover and cook 5 minutes, stirring occasionally.
              Uncover and cook til cabbage wilts and broth is almost evaporated (~5 min), stirring occasionally.
              Stir in Add 1 1/2 teaspoons vinegar (rice wine, cider vinegar, your choice)
              Season with salt and pepper (black, red, both, whatever) to taste
              Serve immediately.

              For fun, I sprinkled some nutmeg on a few bites, sumac on a few.
              These were nice little surprises on the plate

              So, so fast, so easy - probably easier if I did it all in the pan, but I liked it

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