Spicy Merguez Sausage with Harissa and Cucumber Yogurt
This recipe combines the bold flavors of Spicy Merguez Sausage with the fiery kick of Harissa and a cool, refreshing Cucumber Yogurt to balance the heat. Perfect for those who appreciate a little spice in their life!
Equipment
- Medium bowl
- Skillet
- Cooking utensils
- Knife
- Cutting board
Ingredients
- 1 pound Merguez sausage 450g
- 2 tablespoons olive oil 30ml
- 1/2 cup harissa paste 120ml
- 1 cup Greek yogurt 245g
- 1 medium cucumber finely diced
- 2 cloves garlic minced
- 2 tablespoons lemon juice 30ml
- Salt to taste
- Fresh herbs such as parsley or cilantro, for garnish
Instructions
- Prepare the Cucumber Yogurt: In a medium bowl, mix together Greek yogurt, finely diced cucumber, minced garlic, lemon juice, and a pinch of salt. Stir until well combined. Cover and refrigerate to let the flavors meld while you cook the sausages.
- Cook the Merguez Sausages: Heat olive oil in a large skillet over medium-high heat. Add the Merguez sausages and cook for about 12-15 minutes, turning occasionally, until they are browned on all sides and cooked through. The internal temperature should reach 160°F (71°C).
- Add Harissa Paste: Once the sausages are cooked, reduce the heat to low and brush them with harissa paste, coating them evenly. Cook for an additional 2 minutes, allowing the harissa to caramelize slightly.
- Serve: Slice the spicy Merguez sausages and arrange them on a platter. Drizzle with a little more harissa if desired. Serve with the chilled cucumber yogurt on the side, and garnish with fresh herbs.
Notes
Adjust the amount of harissa paste according to your spice preference.
The cucumber yogurt can be prepared ahead of time and stored in the refrigerator for up to 2 days.
Ensure the sausages are fully cooked to the recommended internal temperature for safety.
Garnish with fresh herbs of your choice to add a refreshing note to the spicy dish.