Merguez Frites with Harissa Aioli

Ingredients

• 4 merguez sausages 4 merguez sausages
• 4 large potatoes, cut into fries 4 large potatoes, cut into fries
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 teaspoon paprika 1 teaspoon paprika
• Salt, to taste Salt, to taste
• For the harissa aioli: For the harissa aioli:
• 1/2 cup mayonnaise 1/2 cup mayonnaise
• 1 tablespoon harissa paste 1 tablespoon harissa paste
• 1 clove garlic, minced 1 clove garlic, minced
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 32g, 8g
• Carbohydrates (total, sugars): 25g, 2g
• Protein: 18g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the grill or a pan over medium heat.
2. 2.
   In a large bowl, toss the potato fries with olive oil, paprika, and salt until evenly coated.
3. 3.
   Spread the fries in a single layer on a baking sheet and bake in a preheated oven at 200°C (400°F) for about 30 minutes or until golden and crispy.
4. 4.
   Meanwhile, grill or pan-fry the merguez sausages for about 10-12 minutes, turning occasionally, until they are cooked through and nicely charred.
5. 5.
   In a small bowl, whisk together the mayonnaise, harissa paste, minced garlic, lemon juice, and salt to make the harissa aioli.
6. 6.
   Serve the grilled merguez sausages with the crispy fries and a dollop of harissa aioli on the side.

Treat your ingredients with care...

• Merguez sausages — Prick the sausages with a fork before grilling or frying to prevent them from bursting.
• Harissa paste — Adjust the amount of harissa paste according to your spice preference. Add more for extra heat or reduce for a milder flavor.
• Potatoes — Soak the cut potatoes in cold water for 30 minutes before baking to remove excess starch and achieve crispier fries.

Tips & Tricks

• For a smokier flavor, grill the sausages over charcoal.
• If you don't have harissa paste, you can substitute it with a combination of chili powder and tomato paste.
• Serve the merguez sausages in warm baguettes for a delicious sandwich variation.
• Add a squeeze of lemon juice over the sausages before serving for an extra burst of freshness.
• Experiment with different types of potatoes, such as sweet potatoes or yams, for a unique twist on the classic fries.

Serving advice

Serve the Merguez Frites hot, with the harissa aioli on the side for dipping. Garnish with fresh herbs like parsley or cilantro for added freshness and color.

Presentation advice

Arrange the grilled merguez sausages diagonally on a plate, with a generous portion of crispy fries on the side. Drizzle the harissa aioli over the sausages or serve it in a small dipping bowl. Sprinkle some paprika and chopped herbs on top for an attractive presentation.