Gav Martell: He’s in the Kitchen


Grilled Merguez Sandwiches

with Caramelized Red Onions

This dish below is such a simple one to throw together, but as we roll into summer, it becomes a welcome change from standard dogs on the grill.

The sweet & tangy onions paired with the spiciness of the sausage is a marriage made in heaven. If you aren’t a big cilantro fan, try replacing with some Italian flat leaf parsley.


Grilled Merguez Sandwiches with Caramelized Red Onions

Adapted from Food & Wine

Serves: 4


3 tablespoons extra-virgin olive oil
2 medium red onions, sliced 1/4 inch thick
1 tablespoon honey
1 tablespoon balsamic vinegar
Freshly ground pepper
4 x 6 ounce merguez or fresh chorizo sausages, pierced all over with a fork
4 x 6 inch pieces of baguette, split and toasted
12 large cilantro sprigs
4 lemon wedges, for serving


 In a large skillet, heat the olive oil. Add the onions, season with salt and cook over Medium-High heat, stirring, for 5 minutes. Reduce the heat to Medium and cook, stirring occasionally, until the onions are softened, about 10 minutes.

 Stir in the honey and balsamic vinegar and cook over Low heat, stirring occasionally, until richly caramelized, about 10 minutes. Season with salt and pepper.

 Preheat grill over Medium heat. Grill the sausages, turning occasionally, until lightly charred and cooked through, about 15 minutes.

 Set a sausage in each piece of baguette. Top with the caramelized onions and a few cilantro sprigs and close the sandwiches. Transfer to plates and serve. Garnish with lemon wedges.