This simple recipe may be used for preparing any type of sausages, and not just merguez, the spicy 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.
4 merguez sausages, or other spicy sausages
1 tbsp. cooking oil
Prick the sausages in several places to allow the fat to run out. Heat the oil in a frying pan until it is sizzling. Add the sausages. Turn the heat down to a medium flame. 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.
By the way, just a note about cooking sausages in oil. They already have plenty of fat, so 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. I think I paid about 5 euros for the last liter I bought of Puget olive oil from Provence. But if inexpensive high-quality olive oil is not available where you live, then sunflower oil or any vegetable oil will do the trick.