Saucisses merguez


Spicy sausages

This simple recipe may be used for preparing any type of sausages, and not just merguez, the spicy lamb-and-beef sausages of North African origin shown in the photo above. Merguez are typically less than an inch (2.5 cm) in diameter. If using thicker sausages, adjust the cooking time accordingly.

By the way, just a note about cooking sausages in oil. They already have plenty of fat, so there’s no real need to add oil to the pan, right? No. The sausages will cook more evenly if there is a thin layer of oil beneath them.

What kind of oil to use is up to you, but quality matters. Personally I prefer to cook many foods, including sausages, in olive oil — because it’s possible here in Paris to get very fine virgin cold-pressed olive oil at very reasonable prices. But if inexpensive high-quality olive oil is not available where you live, then sunflower oil or any vegetable oil will do the trick.

1 tbsp. cooking oil
4 merguez sausages, or other spicy sausages

Heat the oil in a frying pan until it is sizzling. Add the sausages. Turn the heat down to medium. Fry for about 5 minutes, then flip and fry 5 minutes more.

The sausages are done when they are browned all over, but not blackened. Be careful about this, because overcooking will destroy their flavor.

When the sausages are ready, drain them briefly on a paper towel and serve at once. As for wine, the merguez marry well with either red or rosé. Serves 2.

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One Response to Saucisses merguez

  1. Tati says:

    I recently came across your lovely blog through the link on the Bruno chief of police site. Inspired indeed!

    I will try making the apricot tart today.
    Thank you for creating this site and sharing your skill and knowledge.

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