Merguez sausage baguette

Merguez sausage baguette

By
From
A Month in Marrakesh
Serves
2
Photographer
David Loftus

At the grill stalls in Djemaa el Fna square, Merguez sausages are served simply with bread and harissa dipping sauce.

Ingredients

Quantity Ingredient
4 tablespoons see method for ingredients
2 tablespoons dijon mustard
2 tablespoons cornichons, chopped
1/2 lemon, juiced
sea salt
freshly ground black pepper
10 small merguez sausages
extra-virgin olive oil, for basting and for drizzling
1 baguette, sliced lengthways
1 tablespoon * harissa [rid:1562]
1 small handful mixed baby green salad leaves

Method

  1. Combine the crème fraîche, Dijon mustard, cornichons and lemon juice in a bowl and season generously with salt and pepper.
  2. Grill or barbecue the Merguez sausages on a barbecue or cast iron griddle pan over a medium heat, basting with a little olive oil and turning occasionally, for about 6–7 minutes or until tender and cooked.
  3. To assemble, smear the baguette with the harissa and crème fraiche mixture. Add the Merguez sausages and some baby green salad leaves, and drizzle with a little olive oil. Cut the baguette in half and serve on two plates.
Tags:
Morocco
Moroccan
Marrakesh
Africa
African
North African
Month
A Month in Marrakesh
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