Merguez with Harissa

Serves: 3 to 4

Cooking Time: 50 minutes

1 ½ to 2 lbs. of Merguez (or another type of spicy sausage like Italian Hot Sausage)

4 Tbsp. of Alili Harissa

Paprika, Salt & Pepper to taste

1 Tbsp. of Thyme

2 Onions, peeled and sliced in circles

2 to 3 Tomatoes, peeled and sliced

1 Tbsp. of Olive Oil

Cilantro to garnish

1. Preheat oven to 350 degrees

2. After washing merguez, place in large bowl and add Harissa, thyme & salt. Refrigerate for up to 10 minutes.

3. Season onions and tomatoes with salt, pepper and paprika, keeping each in a separate bowl. On an oven-proof plate or pyrex dish, line up onions and sprinkle with olive oil. (Tip: You can add a few tablespoons of water to prevent sticking while baking).

4. Bake until onions become soft, about 15 minutes, remove the plate, add seasoned tomatoes and put back into oven.

5. In a separate oven-proof plate (or pyrex dish) bake merguez.

6. After 15 minutes, remove onions and tomatoes from oven and cover plate with aluminum foil. Periodically check on and rotate merguez to ensure even cooking. Cook sausage at 350 degrees for about 35 minutes or until desired doneness

To serve:

Place merguez in center of serving dish surrounded by baked onions and tomatoes. Add a touch of cilantro in center to garnish.

(Tip: Serve immediately for best results.