Brochettes de Merguez

Merguez Sausages on Skewers

Preparation info

  • Difficulty


  • Serves



Appears in

French Country Kitchen

French Country Kitchen

By Geraldene Holt

Published 1987

  • About

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.


  • 1 large red pepper
  • 1 large green pepper
  • 18–24 button mushrooms
  • 2–3 tablespoons olive oil
  • finely chopped chives or spring onions
  • salt, milled pepper
  • 450 g(1 lb) merguez sausages


Halve and de-seed the peppers and cut into neat pieces large enough to thread on to skewers. Mix the peppers in a dish with the mushrooms and spoon over the olive oil mixed with the chives or spring onions and a little salt and pepper. Toss the vegetables lightly until completely coated.

When ready to cook, thread skewers with alternating pieces of green and red peppers, mushrooms and merguez sausages, bending each sausage round so that you thread it twice with a piece of pepper in between.

Place the skewers under a hot grill or over a barbecue and cook, turning now and again until the fat runs from the sausages and they are completely cooked. Serve with French bread.

* From Fenns of Piccadilly and Nigel Schofield (addresses); harissa can also be obtained from Fenns of Piccadilly.