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Sandwich Merguez Au Harissa

Moroccan Sandwich Merguez Au Harissa

Inspired by this New York Times article about seven new sandwiches, I felt like making something I have never tried before. The Chili Mackerel Man Tou (Chinese steamed bread) and Knish Press sandwiches sounded really interesting but sounded a bit too complicated for a quick mid-afternoon snack. I have never tried Merguez sausages and had freshly baked homemade baguettes on hand, so I immediately knew what to make from the article.

The Merguez sausages used were a mixture of beef and lamb. There was a faint hint of heat from paprika and cayenne, but the addition of harissa should quickly crank the heat level towards incendiary.

Sandwich Merguez Au Harissa

For the Moroccan Harissa:

recipe from The New York Times

Notes:

  • I’m considering replacing my bottle of Sriracha with harissa. It seems to go well with, uh, anything.

Homemade Moroccan Harissa

To make the sandwich:

Merguez sausages
olive oil
crusty bread
tomatoes, thinly sliced
cucumbers, thinly sliced
green olives, chopped

Pan-fry the Merguez sausages in a bit of olive oil over medium-high heat. Lightly toast the bread if desired.

Merguez lamb / beef sausage in hot pan

Assemble the sandwich and drizzle with a bit of harissa. I would go into more detail about the mechanics of proper sandwich construction but that’s probably not necessary, is it?

Merguez sausage sandwich with tomatoes and cucumbers


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One Response to “Sandwich Merguez Au Harissa”

  1. sweetbird Says:

    Noo! Don’t toss out the Sriracha!

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