Merguez is a North African (specifically Moroccan) sausage which the French have adopted as their own. It is a hybrid of a sausage and a kofta. Not unlike the Iraqi basturma or the Turkish sujuk actually.
Sauteed in a pan and placed beside some sunny-side-up eggs for breakfast, or tossed on the grill accompanying a full-blown barbeque lunch, this spicy fresh sausage is to be appreciated.Go one step further, and throw them in a baguette for a merguez French hot dog, gourmet style.
Add some caramelized onion, cornichons, and Dijon mustard, and an optional serving of Swiss cheese, this sandwich will say to you Bonjour.
Inspired from Milk and Honey.
Ingredients: (makes three)
3 onions, peeled and thinly sliced
1 Tbsp butter
Pinch of salt
3 Tbsp cream cheese
3 Tbsp Dijon mustard
1 tablespoons olive oil
12 merguez sausages (depends on size)
3 Tbsp cornichons
Caramelize the onions by putting the butter into a large frying pan and melt it on a low-medium heat.
Add the onion and cook for about 15 minutes, stirring occasionally until the onions are a deep bronze color. Season with salt, remove from the heat and spoon into a bowl. Set aside to cool until needed.
In a large pan and cook the sausages low and slow until cooked and golden-brown.
Remove from the heat and keep warm.
Cut the baguette into three equal sized pieces and split them from one side.
Slather with some mustard and cream cheese, followed by caramelized onions and cornichons.
Fill with cooked sausages, close the sandwiches, and serve immediately.
*Note: you can add some Swiss cheese over the sausage, broil to melt, and serve.