Merguez Hot Dog – Noord-Afrikaanse Haute dog
What do you need more for a summer party than a Hot Dog in one hand and a beer in the other? This Merguez Hot Dog with North-African flavors combined with the Srorachi Madness India Session by the spanish craft brewery Guineu is a party proof combination! Good luck trying to get your guests out of your garden at the end of the night. So don’t say you haven’t been warned! Enjoy this recipe and let me know how late/early in the morning your guests found their way out!
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The North African Merguez Hot Dog is your BBQ party succes formula! Combine this delicous spicy hot dog with fresh notes of mint and lemon with a delicious india saison and your guests will start dancing right away. Have you lid the BBQ? What are you waiting for? Time to party!
- 4 Merguez sausages
- 4 buns
- 2 sweet bell peppers
- 4 yellow onions
- 1/4 cup ricard or pernod
- 1/4 cup water
- 2 Tbsp Harissa
- 4 Tbsp couscous
- 1/2 tsp ground cumin seeds
- 1/2 tsp ground coriander seeds
- 1 tsp cinnamon powder
- 1/2 tsp salt
- 1 lemon
- 200 ml Lavender Thee or another kind of thee
- 1/2 glas sugar (200 ml. glas)
- 1 handful fresh mint
- 50 gr. goat cheese
- 2 tbsp freshly chopped mint
Preheat your BBQ for a direct session at mid heat (+- 150 à 200°C). For this recipe I’ve used my Classic Joe II
Cut the onion in thin rings and put in an oiled cast iron pan. Pour over the Ricard and water.
Put the skillet in your BBQ and let the onions fry for about 25-30 min. until they’ve browned nicely. Stir every once a while to prevent them from burning. Meanwhile you can burn the sweet bell peppers.
Remove the sweet bell peppers and set aside to cool down. This way you can easily remove the blackened peel. While the peppers are cooling down you can add Harissa, salt and pepper at taste to the onions.
While frying the onions it’s couscous time. Pour some oil in a pan and add the spices. Let them cook for a minute or 2 on medium heat to release the flavors.
Add the couscous pearls and stir every once a while until they are golden brown and smell fantastic.
Heat 200 ml. Water in a saucepan. When boiling turn down the heat and add the tea. Infuse the water with the tea for about 3 minutes and remove the tea.
Add a half glas of sugar and the peeled lemon. Turn on the heat and let cook through until the liquid gets a syrup look.
Add 1 tbsp freshly chopped mint.
Grate the goat cheese and mix some fresh mint under the grated goat cheese.
Grill your Merguez sausages until done.
Cut the bread on one side open it and grill the surface until it’s browned.
Add some Harissa onions to the bread and put the blackend bell pepper on the other side. Add the Merguez sausage.
Pour some of the hot lemon marmelade over the Merguez sausage.
Finish with the goat cheese, mint and couscous crackling.