Brochettes de Merguez

Of course, a merguez sausage* is very good threaded on to a skewer, grilled over charcoal, and served as it is. But I prefer to add some mushrooms, ideally those preserved in oil and some red and green peppers; these vegetables contrast well with the spicy sausages seasoned with harissa (the fiery north African tomato paste) to make excellent outdoor food.