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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.

Mark

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  1. 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. 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. re: MarkC

          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

            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).

            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

              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. 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. 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).