What to serve with Merguez sausages
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.
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.
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.
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
1/8 dried thyme (zaatar).
1/4 sweet paprika
1/8 ancho chile powder
1/32 black pepper
1/32 white pepper
1/32 pink pepper
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.
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).