Merguez Sandwich

Name: Merguez Sandwich
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: North African
Ingredients: 8 merguez sausage links; 1 large baguette, halved; 1 medium red onion, sliced; 2 tbsp harissa paste; 1/2 cup mayonnaise; 1 tbsp olive oil; 1/4 cup fresh cilantro, chopped

Spicy lamb sausage served in a crusty baguette with caramelized onions and harissa mayonnaise.

30 minEasyServes 4620 cal/serving

North AfricanLunchStovetopHigh ProteinNut-FreeDairy-FreeSoy-FreeShellfish-FreeSesame-FreeAlcohol-FreeCorn-Free

Ingredients

8 merguez sausage links
1 large baguette, halved
1 medium red onion, sliced
2 tbsp harissa paste
1/2 cup mayonnaise
1 tbsp olive oil
1/4 cup fresh cilantro, chopped

Instructions

1

Mix 1/2 cup mayonnaise and 2 tbsp harissa paste in a small bowl until smooth.
2

Heat 1 tbsp olive oil in a skillet over medium heat.
3

Add 1 medium sliced red onion and cook for 6 minutes until softened and lightly browned, then transfer to a plate.
4

In the same skillet, cook 8 merguez sausage links over medium-high heat for 8 to 10 minutes, turning occasionally, until fully cooked and internal temperature reaches 160°F.
5

Spread harissa mayo inside each section of 1 large halved baguette.
6

Fill bread with cooked merguez sausage links, caramelized red onion, and top with 1/4 cup chopped fresh cilantro.

Questions

Can I make Merguez Sandwich gluten-free?

Yes. The gluten in this entry is 1 large baguette, halved. Swap the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

How long does Merguez Sandwich keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Merguez Sandwich?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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