The Merguez sandwich is also known as the French Hot Dog. You will find them at every BBQ and picnic from May to September. The spicy, juiciness of the Lamb Merguez sausage hot off the grill, the sweet smokiness of a freshly made Piperade sauce and the crunch of a toasted baguette. A perfect bite if you ask me! Truly an awesome sandwich.
Some other BBQ and picnic dishes that you will also love on the blog : Taboulé couscous salad, Prosciutto, melon and buratta salad, Salade Niçoise and Parisienne Potato Salald.
The French Hot Dog can also be found at any "snack" shop in the South of France - little kiosks that serve warm baguette sandwiches with a wide variety of toppings. Look out for the "Merguez Frites" - merguez sausage with salty french fries in a baguette. Truly decadent! This is the French equivalent to a New York Hot Dog.
What is a Merguez sausage?
Merguez are slightly spicy Lamb sausages that originate from North Africa. If you love fresh chorizo sausages you will love Lamb Merguez. There is a beautiful depth of flavor accentuated by the North African spices.
Merguez sandwiches are present at every BBQ in France and are great as an elevated twist to your memorial day or July 14th cookout. The French also love to eat Merguez sandwiches on Bastille day.
Have you had this spicy North African sausage? Not only is it amazing on the grill - but I love to make soups and stews with Merguez as well. The traditional Couscous is made with Merguez. The sausages add great flavor to any dish.
Ingredients for 4
- 2 packages of Merguez Sausages ( I love these ones by D'Artagnan Foods)
- 2 French baguettes, cut in half
For the Piperade:
- 2 red peppers, 1 yellow pepper
- ½ red onion
- 2 tbsp tomato paste
- 1 cup quartered cherry tomatoes
- 2 tbsp Harissa paste
- Pinch of sea salt
How to Grill Merguez Sausages
Heat a grill over high heat. Cover grill and cook the merguez directly on the grilling grate until they are charred and crispy, rotating frequently. This should take 5-7 minutes for 4 inch merguez.
Remove the merguez from the heat and rest.
Meanwhile cook your Piperade.
Thinly slice the red onion, red pepper and quarter the tomatoes.
Drizzle olive oil into a large skillet over medium high heat. Add in the chopped vegetables.
Spoon in the tomato paste and harissa.
Stir well.
Add the sea salt.
Pour in ¼ cup of water and reduce the heat to medium.
Allow to reduce, stirring frequently for about 10-15 minutes until the piperade has gained a nice thickness and the peppers are fully cooked. Add in more water while cooking if needed.
Slice open the halves of baguette like a hot dog bun.
Spread a little piperade inside the baguette and then nestle 2 Merguez sausages inside.
Top with a generous helping of piperade.
Bon Appétit!
How to serve a Merguez Sandwich
You can use a traditional hot dog bun or a pita bread but my favorite is definitely a fresh baked baguette. I love the crunch and the chewiness from the baguette. It is a great vessel for mopping up the sauce from the piperade.
I have the easiest recipe in the world for homemade, crusty French Baguettes which you can find here:
Quick Easy Baguettes (Baking Baguettes for Beginners)
Toppings for Merguez Sandwich
Classic:
A swipe of Dijon Mustard or Harissa directly on the Bun. You can add French Fries into the sandwich to make the classic "Merguez Frites"
Festive:
Piperade : The Basque pepper sauce made with tomatoes, red onions, harissa and tomato paste is a great compliment to the Merguez.
Caramelized onions and sharp manchego cheese bring out more of a Spanish taste to the sandwich.
What to serve with a Merguez Sandwich
Les frites, or French Fries are the most expected pairing, but I personally love to serve a Taboulé, couscous salad.
Please let me know if you make this recipe. I love to hear from you!
Bon Appétit,
Le Chef's Wife
ABOUT LE CHEF'S WIFE
Bonjour! I am Anina Belle. I translate the fancy cooking of my Michelin-star trained French Chef Husband, Le Chef, into easy to make dishes that busy people with no culinary training (like me!) can make at home. We have two young kids (5 and 2) and I have a full time job in hospitality in addition to this blog. I strongly believe that even busy people deserve to eat well at home.
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Merguez Sandwich
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 1x
- Category: Mains
- Method: bbq
- Cuisine: French
Description
Merguez sandwich is the French Riviera equivalent of the American Hot Dog. You will find them at every BBQ and picnic from May to September. The spicy, juiciness of the Lamb Merguez sausage hot off the grill, the sweet smokiness of a freshly made Piperade sauce and the crunch of a toasted baguette. A perfect bite if you ask me! Truly an awesome sandwich.
Ingredients
- 2 packages of D'Artagnan Merguez Sausages
- 2 French baguettes, cut in half
- For the Piperade:
- 2 red peppers, 1 yellow pepper
- ½ red onion
- 2 tbsp tomato paste
- 1 cup quartered cherry tomatoes
- 2 tbsp Harissa paste
- pinch of sea salt
Instructions
- Heat a grill over high heat. Cover grill and cook the merguez directly on the grilling grate until they are charred and crispy, rotating frequently. This should take 5-7 minutes for 4 inch merguez.
- Remove the merguez from the heat and rest.
- Meanwhile cook your Piperade.
- Thinly slice the red onion, red pepper and quarter the tomatoes.
- Drizzle olive oil into a large skillet over medium high heat. Add in the chopped vegetables.
- Spoon in the tomato paste and harissa.
- Stir well.
- Add the sea salt.
- Pour in ¼ cup of water and reduce the heat to medium.
- Allow to reduce, stirring frequently for about 10-15 minutes until the piperade has gained a nice thickness. Add in more water while cooking if needed.
- Slice open the halves of baguette like a hot dog bun.
- Spread a little piperade inside the baguette and then nestle 2 Merguez sausages inside.
- Top with a generous helping of piperade.
- Bon Appétit!
Notes
How to serve a Merguez Sandwich
You can use a traditional hot dog bun or a pita bread but my favorite is definitely a fresh baked baguette. I love the crunch and the chewiness from the baguette. It is a great vessel for mopping up the sauce from the piperade.
Toppings for Merguez Sandwich
Classic:
A swipe of Dijon Mustard or Harissa directly on the Bun. You can add French Fries into the sandwich to make the classic "Merguez Frites"
Festive:
Piperade : The Basque pepper sauce made with tomatoes, red onions, harissa and tomato paste is a great compliment to the Merguez.
Caramelized onions and sharp manchego cheese bring out more of a Spanish taste to the sandwich.
Suzanne says
Piperade is new to me….can it be found ready made?