🌭 Merguez sandwich
A merguez sandwich is a length of crusty baguette filled with grilled merguez — thin, spicy lamb sausages coloured red with paprika and chili — plus harissa, lettuce, tomato and onion. The sausages are smoky and juicy, the harissa adds heat and the fresh vegetables cool it down. It is classic street and stadium food, eaten hot from the grill.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 4 merguez sausages (about 250 g)
- 1 baguette, cut into 2 pieces
- 2 tsp harissa
- Lettuce leaves
- 1 tomato, sliced
- ½ onion, thinly sliced
Method
- Grill or pan-fry the merguez over medium-high heat for 8–10 minutes, turning, until browned and cooked through.
- Split the baguette pieces lengthwise and warm them briefly on the grill.
- Spread the inside with harissa.
- Fill with lettuce, tomato and onion, then add the hot sausages and serve.
How to make it lighter
- Grill the merguez rather than frying in oil so some of the fat drips away.
- Use one sausage per sandwich and pile on extra lettuce, tomato and onion.
- Choose a shorter piece of baguette or scoop out some of the soft crumb.
History
Merguez sausages come from the Maghreb — Tunisia, Algeria and Morocco — and arrived in France with North African communities in the 20th century. The baguette sandwich, often called a 'merguez-frites' when fries are stuffed inside, became a fixture of French street stalls, fairs and football grounds.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →