Merguez Sandwich (Grilled Spiced Sausage Sandwich) (Casse-Croûte Merguez)
The Quirky Foodster Team
Ingredients
- Merguez sausages — 8
- Olive oil — 1 tbsp (15 ml)
- Baguette, cut into 4 sandwich-length pieces and split — 1
- Harissa — 2 tbsp
- Tomato, sliced — 1
- Cucumber, sliced — 1/2
- Small onion, thinly sliced — 1
- Shredded lettuce — a handful
- French fries, to serve (optional but traditional)
Method
- Heat a grill or grill pan over medium-high heat and brush the merguez lightly with olive oil.
- Grill the sausages for 8–10 minutes, turning occasionally, until browned all over and cooked through.
- Meanwhile, lightly toast the split baguette pieces on the grill for a minute, cut-side down.
- Spread the inside of each baguette piece generously with harissa.
- Layer in the tomato, cucumber, onion and lettuce.
- Add 2 grilled merguez sausages to each sandwich, along with a handful of fries if using, and press the sandwich closed.
- Serve immediately while hot.
Introduction: Merguez, a spicy, paprika-red lamb and beef sausage, is grilled and stuffed into crusty baguette pieces
with harissa, salad and fries in a classic Tunisian casse-croûte, or 'snack break' sandwich, sold from street
carts throughout the country.
Cultural Background: Merguez, a spicy, paprika-red lamb and beef sausage, is grilled and stuffed into crusty baguette pieces
with harissa, salad and fries in a classic Tunisian casse-croûte, or 'snack break' sandwich, sold from street
carts throughout the country.
Tips: Merguez cooks quickly and can dry out if overdone — keep an eye on it and remove as soon as it's cooked through. Toasting the bread briefly on the grill adds flavour and helps it hold up to the fillings.
Variations: Add a fried egg to the sandwich for a heartier version. Add pickles or harissa mayonnaise for extra flavour. This sandwich is defined by its spiced meat sausage; no authentic vegetarian version exists, though a
grilled vegetable sandwich with harissa is a common alternative on the same street carts.
Storage: Best eaten immediately; components can be stored separately and assembled fresh.
Reheating: Reheat the sausages in a hot pan for a few minutes, then reassemble with fresh bread and vegetables.
FAQs:
Q: What is merguez made from?
A: A spiced sausage typically made from lamb or a lamb-beef mix, seasoned with paprika, harissa and North African spices.
Q: Can I make it without fries inside?
A: Yes, fries are a traditional but optional addition — the sandwich is just as authentic without them.
Q: What's a 'casse-croûte'?
A: Literally 'to break the crust' — a general Tunisian term for a hearty stuffed baguette sandwich, sold widely as street food.
- Merguez sausages — 8
- Olive oil — 1 tbsp (15 ml)
- Baguette, cut into 4 sandwich-length pieces and split — 1
- Harissa — 2 tbsp
- Tomato, sliced — 1
- Cucumber, sliced — 1/2
- Small onion, thinly sliced — 1
- Shredded lettuce — a handful
- French fries, to serve (optional but traditional)
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