Spicy merguez meets fiery harissa – a North African flavour experience, perfectly accompanied by a Côtes du Rhône Villages full of character
This dish combines the savoury merguez sausage with the spicy harissa paste and fresh flatbread. The intense flavours of the sausage and the fiery spiciness of the harissa harmonise perfectly with a strong red wine from the southern Rhône region.
Ideal wine pairing: Côtes du Rhône Villages AOC (France, Rhône)
A Côtes du Rhône Villages presents itself with flavours of dark berries, spices and a hint of Provençal herbs. Its powerful structure and balanced tannins perfectly complement the spicy merguez and hot harissa. The wine’s fine acidity balances out the spiciness and ensures a harmonious flavour experience.
Further wine recommendations:
Syrah (France, Pays d’Oc IGP) This southern French Syrah is powerful and spicy, with notes of blackcurrant, liquorice, pepper and a hint of smoke. Its structure provides sufficient stability for the intense fat content and spiciness of the merguez, while the peppery flavour picks up on the spiciness of the harissa. Especially when the sausages are well grilled, the roasted flavours and depth of Syrah intertwine seamlessly. Ideal when served slightly chilled at 16 °C.
Grenache (Spain, Campo de Borja DO) This Grenache offers a fruity flavour of strawberries, raspberries, Mediterranean herbs and a subtle spiciness. It has hardly any aggressive tannins, which makes it the ideal partner for spicy dishes. The harissa spiciness is pleasantly buffered, while the flavour of the sausage is not dominated by the wine. Perfect for connoisseurs looking for a balance of strength and fruit.
Tempranillo (Spain, Rioja DOCa) With flavours of ripe cherries, tobacco, vanilla and some cedar wood, the Tempranillo from Rioja brings elegance and depth. Its fine-grained tannins and lively acidity structure provide a good counterbalance to the merguez. The pairing becomes particularly exciting when the harissa is also flavoured with smoked paprika powder – spice meets spice without overlapping.
Zinfandel (USA, California AVA) An opulent wine with powerful flavours of blackberry, plum, chocolate and spicy oak. Its ripe fruit captures the spiciness of the harissa, its volume structure adapts smoothly to the fat content of the sausage. Particularly recommended with merguez, which have a high proportion of lamb – the dark, earthy notes of the Zinfandel come into their own here.
Shiraz (Australia, Barossa Valley) The Shiraz from Barossa is a classic for BBQ – full-bodied, warming, with flavours of blueberries, mint, pepper and mocha. Its ripe tannins flatter the texture of the merguez, while the sweet and spicy fruit component provides an exciting contrast to the savoury harissa. An ideal pairing for barbecues with international flair and strong flavours.
The recipe:
Merguez mit Harissa und Fladenbrot
Cooking utensils
- 1 Grill oder Grillpfanne
- 1 Schneidebrett und Messer
- 1 Schüssel für Harissa
Ingredients
- 4 Merguez-Würste
- 2 EL Harissa-Paste
- 2 Fladenbrote
- 1 EL Olivenöl
- Frische Petersilie zum Garnieren
Preparation
Vorbereitung:
- Harissa-Paste mit Olivenöl in einer Schüssel vermengen.
- Fladenbrote leicht mit Wasser besprenkeln und in Alufolie wickeln.
Grillen:
- Grill oder Grillpfanne auf mittlere Hitze vorheizen.
- Merguez-Würste ca. 10-12 Minuten grillen, dabei regelmäßig wenden.
- Fladenbrote in den letzten 2 Minuten mit auf den Grill legen, um sie zu erwärmen.
Anrichten:
- Fladenbrote aus der Folie nehmen, mit Harissa bestreichen.
- Gegrillte Merguez darauflegen, mit frischer Petersilie garnieren und sofort servieren.
Empfohlene Beilagen:
- Kichererbsensalat
- Gegrilltes Gemüse
- Joghurt-Dip mit Minze
