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Merguez au Four
Tozeur — Mother recipe · ar de en es fr it ja pt ru zh
A traditional Tunisian dish that is perfectly suited for the oven, with a crispy exterior and a tender interior.
⏱️ 15 min prep + 60 min cottura · 4 porzioni · facile
Ingredients
- 400g of merguez
- 1 onion
- 2 garlic cloves
- 200g of potatoes
- 100g of celery
- 200ml of beef broth
- 100ml of red wine
- 20g of parsley
- 1 teaspoon of red pepper
- salt and pepper to taste
- extra virgin olive oil
- 1 bay leaf
Method
- Prepare the merguez by cutting the pieces in half, but not all the way through.
- Dice the garlic and onion, and slice the celery into sticks.
- Cube the potatoes.
- In a bowl, place the merguez, diced garlic and onion, celery sticks, potato cubes, and beef broth.
- Mix well and add the red wine, parsley, red pepper, salt, and pepper to taste.
- Cover and bake in the oven at 180°C for 1 hour.
- Before serving, add a bit of extra virgin olive oil and a bay leaf.
- Serve hot.
The story
Merguez is a traditional sausage from North Africa, popular in Tunisia where it is prepared in various ways, including in the oven. In Tozeur, a city rich in culinary traditions, this preparation is particularly appreciated.
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