I found today something new in the supermarket and decided to try it. They are called "traditional french merguez", and seem to be raw sausages made from lamb and beef, moderately spicy. I have no idea how to use them (except to use them just like any other sausage, but I think that it would be a missed opportunity). Is there a traditional way to prepare them, and what are the usual combinations?
I already found a ton of recipes on Google, but I'd prefer to hear some more on their traditional use, and also about combinations you have tried and found to work well.
Edit Having slept over the question, I think I can make it a bit more specific.
I am aware that anything I listed is possible, but I am asking about the traditional way they are used. If the answers still tend to sound like "undefinable", "all of the above" and "any way the cook feels like", please vote to close the question.
Like you'd use any other sausage. Omelets, toad in a hole, pigs in a blanket, etc.
Tranditionally speaking it's grilled. Served along side couscous or in a sandwich. I've had them served along side eggs spiced with cumin and harissa before as well.
Or they can be used as a component of a tagine, in which case they would not be grilled, but probably seared and then added to the stew as it cooks.
Favourably, we put them on the barbecue. You can also just fry them in the pan like a chipolata.
I wouldn't eat them in combo's where you use normal sausages. It doesn't go well with apple sauce for example. But this is of course a question of taste. I prefer them (when not on the BBQ) with food which doesn't contain a lot of spices, like lettuce and tomatoes with boiled potatoes.
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