ReceptnaptárMerguez-frites in a baguette (spicy lamb sausage and chips)
Merguez-frites is a favourite of French street food: spicy lamb or beef sausage, crispy fries and harissa stuffed into a crusty baguette. Merguez came from North Africa, the Maghreb, and became part of everyday cooking in France through immigrants.
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Ingredients
Method
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- Peel the potatoes, cut into 1 cm thick sticks, soak in cold water for 10 minutes (to draw out the starch), then dry thoroughly with paper towels.
- Heat the oil to 160°C (a wooden spoon handle dipped in it gives off slow, tiny bubbles). Blanch the potato sticks in batches for 5-6 minutes (soft but not yet browned), lift out with a slotted spoon and drain on paper towels.
- Heat the oil to 190°C and fry the potatoes in batches for 2-3 minutes until golden and crisp. Drain on paper towels and salt. (In the oven: 220°C, tossed in oil, 25-30 minutes.)
- Cook the merguez in a frying pan or on a grill over medium heat for 10-12 minutes, turning, until browned on all sides and cooked through.
- Slice the baguette pieces open lengthwise (not all the way through) and toast them briefly, cut side down, in the pan or on the grill.
- Spread the inside of the baguettes with harissa (and mayonnaise), fill with the sausages and fries, and add tomato and lettuce to taste. Serve immediately, hot.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Fry the potatoes twice: first at a lower, then at a higher temperature, so they are crisp outside and soft inside.
- Harissa is hot, and you can temper it with mayonnaise; start with a little and add as much as you like.
- Do not prick the merguez while cooking, or its juices run out and it dries out.
- Lightly toast the cut side of the baguette so the sauce does not make it soggy.
- A quicker version: oven fries at 220°C, with less fat.
Frequently asked questions
What is merguez?
A spicy North African lamb or beef sausage flavoured with cumin, coriander and harissa, bright red in colour.
What sauce goes with it?
Harissa is the traditional one, but mayonnaise or another hot sauce also works well.
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More french ideas
- Salade lyonnaise (frisée salad with bacon and poached egg)
- Salade de chèvre chaud (warm goat's cheese salad)
- Salade landaise (with duck breast and foie gras)
- Salade piémontaise (potato, ham and mayonnaise salad)
- Salade de lentilles au chèvre (lentil salad with goat's cheese)
- Salade de betteraves au chèvre (beetroot salad with goat's cheese)
- Salade d'endives aux noix et roquefort (chicory salad with walnuts and Roquefort)
- Salade de haricots verts à l'échalote (green bean salad with shallots)
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