Moroccan · Street food
Merguez Sandwich (Street Style)
Fiery merguez sausages grilled until blistered and tucked into a split baguette or round bread with harissa, chopped salad and a scatter of cumin — the quick, spicy sandwich sold from Moroccan grill stalls and night markets. All smoke, chilli and garlic, it is fast food with real fire.
- Prep
- 15 min
- Cook
- 12 min
- Total
- 27 min
- Serves
- 4
- Level
- Easy
Ingredients
- 8 merguez sausages
- 4 lengths of baguette or 4 round breads
- 2 tbsp harissa
- 2 tomatoes, diced, and 1 onion, sliced
- 1 small bunch parsley, chopped
- 1/2 tsp cumin
- Olive oil, salt, lemon
Method
- 1
Grill the merguez
Grill or fry the merguez over medium-high heat 8–10 minutes, turning, until blistered, browned and cooked through.
- 2
Make the salad
Toss the tomato, onion and parsley with cumin, a little olive oil, salt and lemon.
- 3
Warm the bread
Split and warm the bread on the grill so it crisps and takes on a little smoke.
- 4
Build
Spread harissa inside, lay in the merguez, top with the chopped salad and close the sandwich.
Chef's tips
- Prick the sausages once or twice so they do not burst, but not too much or they dry out.
- Warm and lightly char the bread — a cold, soft roll lets the whole sandwich down.
Frequently asked questions
What is merguez?
Merguez is a spicy North African sausage of lamb or beef, seasoned with harissa, cumin, garlic and paprika, giving its deep red colour and heat.
How do I tame the heat?
Use less harissa and add a cooling yogurt sauce or extra salad; the merguez itself carries plenty of spice.