Crispy Merguez Sandwich with Harissa Mayo
Spiced lamb merguez seared until the casing cracks, piled into a crusty roll with harissa mayo and quick-pickled onions. North African street food that tastes like you've been cooking for hours.
- Total time
- 18 min
- Servings
- 2
- Calories
- 485
- Protein
- 22g
Ingredients
- 4 links merguez sausages (lamb)
- ½ medium red onion
- 2 tbsp white vinegar
- 2 tbsp harissa paste
- 3 tbsp mayonnaise
- 2 pieces crusty sandwich rolls or baguette
Instructions
- 1
Slice the red onion thin. Pour vinegar and a pinch of salt over the onion; set aside to pickle while you cook.
- 2
Heat a skillet over medium-high until it shimmers. Lay the merguez in the pan without moving them.
- 3
Sear for 4–5 minutes, turning occasionally, until the casings split and the sausages are deep brown with crispy edges.
- 4
Mix harissa and mayo in a small bowl until smooth. Spread it on the inside of each roll.
- 5
Divide the merguez between the rolls. Top with pickled red onions and any pan juices.
- 6
Serve immediately while the sausages are still steaming.
Tools you’ll need
- 12-inch skillet or cast-iron pan
- small mixing bowl
- knife and cutting board
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