Crispy on the outside and juicy on the inside, these grilled merguez sausages are infused with aromatic North African spices. A simple and quick recipe that's perfect for a convivial meal with family or friends, best enjoyed with bread and traditional condiments.
⏱️17 min
📊Easy
👥4 servings
🍽️Main
quickbudget-friendlyfamily
Ingredients
8 piècesfresh merguez sausages
1 cuillère à soupeolive oil
1 pincéesalt
1 pincéefreshly ground pepper
2 piècesred onions
Instructions
1GRILL PREPARATION: Preheat your grill or barbecue to medium-high heat for 5 minutes. Clean the grill grates with a brush to remove any debris. Lightly brush with olive oil to prevent the merguez from sticking. You should feel intense heat when passing your hand 10 cm above the grate.
2PREPARE THE MERGUEZ: Remove the merguez from the refrigerator 10 minutes before cooking to bring them to room temperature, ensuring even cooking. Prick each sausage lightly with a needle at 3-4 points to prevent them from bursting during cooking. This step is essential to retain the juices inside.
3PLACE ON GRILL: Arrange the merguez perpendicular to the grill bars to create attractive grill marks. Place them on medium-high heat and cook for 3 to 4 minutes without moving. The skin should become golden and crispy. Rotate them a quarter turn to create crosshatch marks, then cook for 2 more minutes.
4COMPLETE COOKING: Carefully turn the merguez with tongs and repeat the crosshatch marking process (3-4 minutes of cooking, then rotation for marks). Total cooking time should be between 10 and 12 minutes for merguez that is cooked through but still juicy inside. The skin should be uniformly golden and slightly crispy.
5COOK THE ACCOMPANIMENTS: During the last 3-4 minutes, arrange the sliced red onion rings on the grill. Brush them with a drizzle of olive oil and sprinkle with salt and pepper. They should become tender and lightly caramelized, adding a sweetness that contrasts beautifully with the spiciness of the merguez.
6SERVING AND TASTING: Transfer the merguez to a warm serving platter. Check for doneness by pricking lightly: the juices that escape should run clear. Serve immediately with the grilled onions, toasted bread, mustard, harissa, and fresh lemon. The merguez are best enjoyed hot to appreciate their full flavor.