Grilled Merguez with Harissa Mayo
Spiced North African lamb sausages with a smoky char, served with a punchy harissa-spiked mayo. Ready in 20 minutes—perfect for weeknight dinner or a casual gathering.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 28g
Ingredients
- 4 links (about 1 lb) merguez sausages (lamb)
- ⅓ cup mayonnaise
- 1 tablespoon harissa paste
- ½ whole lemon
- 1 tablespoon olive oil
- 0 to taste salt and pepper
Instructions
- 1
Mix the mayonnaise and harissa paste in a small bowl, stirring until fully blended and uniform in color—the mayo should turn rust-orange.
- 2
Cut the lemon in half lengthwise from top to bottom, so you have two flat-sided pieces. Set aside for serving.
- 3
Preheat a grill or grill pan to medium-high heat. Wait until it is very hot—you should see wisps of smoke rising, about 5 minutes.
- 4
Pat the merguez sausages dry with paper towels, then rub all over with the 1 tablespoon of olive oil and a pinch of salt and pepper.
- 5
Place the sausages on the hot grill, spacing them 2 inches apart, and leave them untouched for 3 minutes so they char on the bottom.
- 6
Roll each sausage a quarter turn using tongs, then grill for 3 more minutes without moving them.
- 7
Roll them again and grill for 2 more minutes. They are done when the casing is deeply browned and split slightly at the seams.
- 8
Transfer the sausages to a cutting board and rest for 2 minutes—this keeps them juicy when you cut.
- 9
Divide the merguez between two plates. Drizzle the harissa mayo alongside each portion in a small pool.
- 10
Place a lemon half on each plate. Squeeze juice over the sausages just before eating.
Tools you’ll need
- grill or grill pan
- small bowl
- paper towels
- tongs
- cutting board
- knife
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