Grilled Merguez with Harissa Mayo

Step 1

Mix the mayonnaise and harissa paste in a small bowl, stirring until fully blended and uniform in color—the mayo should turn rust-orange.

Step 2

Cut the lemon in half lengthwise from top to bottom, so you have two flat-sided pieces. Set aside for serving.

Step 3

Preheat a grill or grill pan to medium-high heat. Wait until it is very hot—you should see wisps of smoke rising, about 5 minutes.

Step 4

Pat the merguez sausages dry with paper towels, then rub all over with the 1 tablespoon of olive oil and a pinch of salt and pepper.

Step 5

Place the sausages on the hot grill, spacing them 2 inches apart, and leave them untouched for 3 minutes so they char on the bottom.

Step 6

Roll each sausage a quarter turn using tongs, then grill for 3 more minutes without moving them.

Step 7

Roll them again and grill for 2 more minutes. They are done when the casing is deeply browned and split slightly at the seams.

Step 8

Transfer the sausages to a cutting board and rest for 2 minutes—this keeps them juicy when you cut.

Step 9

Divide the merguez between two plates. Drizzle the harissa mayo alongside each portion in a small pool.

Step 10

Place a lemon half on each plate. Squeeze juice over the sausages just before eating.