Servings: 4
Ingredients
Merguez
- 8 fresh merguez sausages about 600 g
Yogurt Sauce
- 4 tablespoons Greek yogurt
- 1 teaspoon harissa
- 1 tablespoon mint finely chopped
- 1 dash lemon juice
For Serving
- 1 green salad
Procédé
Preparation
- Remove the merguez from the refrigerator about 10 minutes before cooking.8 fresh merguez sausages
- Do not prick the merguez.
- Line the bottom of the air fryer basket with a sheet of parchment paper at the last moment, holding it in place with the merguez, to keep grease from spreading in the basket.
Sauce
- In a bowl, mix the Greek yogurt, harissa, finely chopped mint, and lemon juice.4 tablespoons Greek yogurt, 1 teaspoon harissa, 1 tablespoon mint, 1 dash lemon juice
- Refrigerate the sauce until ready to serve.
Air Fryer Cooking
- Preheat the air fryer to 180 °C for 3 minutes.
- Arrange the merguez in the basket in a single layer, without overlapping.
- Select the Air Fry or Roast setting.
- Cook for 6 minutes at 180 °C.
- Turn the merguez over.
- Continue cooking for 6 more minutes, until the skin is golden and lightly crackled.
Serving
- Serve immediately with the yogurt sauce and green salad (or fries).1 green salad
Notes
Tips:
- Do not exceed 180 °C: above that, the fat renders too quickly, can smoke, and may give the sausages an acrid taste; at 180 °C, it renders more evenly.
- Preheating for 2 to 3 minutes helps brown the skin without drying out the meat.
- Cook in a single layer, without overlap: otherwise the merguez will steam rather than brown and stay gray and soft where they touch.
- Turn halfway through cooking (at the 6-minute mark) for even browning.
- The parchment paper should be added at the last moment and weighed down by the merguez; ideally, use a perforated sheet or one slightly smaller than the base so air can circulate.
- To reduce smoke, add 1 spoonful of water to the bottom of the drawer, especially from the second batch onward.
- Adjust the cooking time according to diameter (always at 180 °C): about 10 min for thin merguez (< 2 cm), 12 min for standard (2–2.5 cm), 14 min for sausages over 2.5 cm, and 8 min if they are already pre-cooked.
- Doneness cue: the skin should be golden and lightly crackled, and the juices should run clear. If in doubt, cut one open: the inside should be evenly brown, with no translucent pink areas.
- No added fat is needed: the merguez release plenty on their own.
- You can cook them from frozen: 16 min at 180 °C (or 170 °C for 5 min, then 180 °C), then serve immediately. Leftovers will keep for 2 days in the refrigerator; reheat for 3 min at 160 °C.
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