What to serve with Merguez sausages

[zamorski]

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.

Mark

[chefaddy]

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.

[Harters]

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.

[MarkC]

I'd do a bed of lentils.

[zamorski]

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.

[alkapal]

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.
http://www.chefzadi.com/2007/08/mergu...

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).

¼ 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

[zamorski]

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.

[Yank]

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

[zamorski]

Great idea!

[greygarious]

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).

[mrnelso]

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